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So I made some sausage, and I have a few pounds of leftover meat, I ran out of casing. The meat is seasoned and cured (Prague powder #1) Can I freeze this meat and stuff sausage later when I get more casing?

Home all weekend so I planned some cooks to help further get to know my 18"wsm. Saturday I did a chicken, i split a whole bird in half and brined it overnight. I wanted to avoid rubber skin at all cost so I let the bird sit on a cooling rack in the fridge after I pulled it out of the brine. I...

How's it going everyone? Nice community here, glad to be a part. I'm Rex from PA, and I'm a flat out BBQ junkie, spent the last decade making all sorts of Q in my weber kettle, recently got an 18" WSM, so I'm still getting used to that. Anyway nice to meet everyone, seems like some good folks...

Hello everyone, I was hoping some folks could weigh in and help me out. I was at the local bjs the other day and saw a 6.5lb hunk of beef labeled "shoulder muscle 2" was reasonably priced for beef so I grabbed it......although I'm not exactly sure what I have here, it's not a chuck roast I know...