- Joined Dec 19, 2010
I have some 5lb boneless hams I cured with pops recipe. I need to get them used up for freezer space for this seasons deer. They where cold smoked at 70 degrees for 8 hours then froze. I was going to pull them out and grind them to make some sweet sage sausage and stuff into casings. Anything wrong with doing this? I don’t need to add cure #1 beings it already cured right?