Double smoking meat?

[larryfoster]

I just got a Masterbuilt 560 Gravity smoker.
After seasoning, my first smoke was some venison ring bologna.

Since this was my first time with this smoker, I didn't know what to expect.
Over a few hours I was able to get the meat temp up to 160.
Cooled it off and let it bloom for a few hours.
It was ok but not that great. Not much smoke taste.
Then I froze it.

The batch was too big to do all at once so I did the rest the next day.

Lots of smoke in the smoker and the finished product was a lot different and much better.

My question is can I thaw the first batch out and try to smoke it again safely?

Thanks for your help

 

[larryfoster]

I got the first batch out and am thawing it.
I'll try to re-smoke tomorrow.
My thought is to keep the temps low, say 150, until I get lots of smoke on it

 

[tbern]

Larry, sorry I don't have a answer for you, but hopefully someone will chime in with their ideas.

 

[larryfoster]

Larry, sorry I don't have a answer for you, but hopefully someone will chime in with their ideas.

Thanks, tbern

 

[gmc2003]

My question is can I thaw the first batch out and try to smoke it again safely?

Yes you can. Just don't refreeze. Re-smoke when your ready to eat it. I will admit that I've never tried venison ring bologna but have done it with beef bologna.

Chris

 

[larryfoster]

Thanks for your, input.

Well, gmc2003, that presents a dilemma.
I re-smoked 10 rings of previously frozen and smoked bologna.

Would you not re-freeze due to safety?

I was always in the once thawed never re-freeze camp until I read "Great Sausage Recipes and Meat Curing" by Rytek Kitas.
He seems to be an authority on making sausage
He says he can thaw and re-freeze 3 times with no ill effect on sausage

" I've never tried venison ring bologna but have done it with beef bologna."
Technically, it's 40% venison and 40% beef and 20% pork

 

[gmc2003]

Thanks for your, input.

Well, gmc2003, that presents a dilemma.
I re-smoked 10 rings of previously frozen and smoked bologna.

Would you not re-freeze due to safety?

I was always in the once thawed never re-freeze camp until I read "Great Sausage Recipes and Meat Curing" by Rytek Kitas.
He seems to be an authority on making sausage
He says he can thaw and re-freeze 3 times with no ill effect on sausage

" I've never tried venison ring bologna but have done it with beef bologna."
Technically, it's 40% venison and 40% beef and 20% pork

I'm also in thaw once/freeze once camp with cooked meat. Although I've read you can refreeze, but your risking some quality. Do you have a vacuum sealer? That may help a bit, and it seems like you're in a no-choice situation. Since it sounds like you've already thawed and smoked the remaining bologna. Good luck and let us know how it goes.

Chris

 

[larryfoster]

Thanks, again, Chris.

I do have a vac sealer and plan to vac seal this bologna..

It's finished the "bloom" and waiting to see if it improved the profuct.

The color looks a lot better
Time for a taste test to see if it helped

 

[larryfoster]

Just did a taste test.
While it's still not the best I've ever tasted, it is much improved from previously

 

[tbern]

great that it improved some for you!

 

[larryfoster]

All the difference in the world.
Would have hated to throw that all out.

Anxious to try out my new Masterbuilt Gravity 560 with all it's capabilities