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Thanks everyone! All good information and it confirms what I thought was correct.  The article I read (which I can't find again, I've read a lot of them) on freezing sausage was written in a very technical context. It stated the fat in pork sausage begins to turn rancid after 30 days of being...

So far in the freezer I have brats, breakfast, Italian, and Irish Bangers. Today I'm throwing some Andouille in the smoker.

Hey experts! I have a question about freezing meat that's bothering me. First let me tell you what I'm using so you can give the best advice. I bought a Dynaglow Signature vertical smoker, LEM .35 grinder, LEM 5lb stuffer, Foodsaver vacuum sealer, and an upright freezer. I've made several...

Hello everybody. I'm new to this forum and new to smoking. This month I've ground my first batches of sausage, cured and smoked them. Tuned out, not so bad. I ate it! Going to be looking for advice and new information here to make my new hobby more enjoyable than it already is. I live in the US...