- Jul 2, 2022
I just made a nice batch of Polish sausage and want to preserve it. The first slow smoke got it up to 152 degrees. I let it bloom overnight and cold smoked it for another 8 hours. What is the best way to freeze the sausage without ruining the hog casing or meat? Not sure if I wrap it in butchers paper, vac seal, or if any of you other SMF folks have a better way? The meat is blooming a little more and they are dry to the touch.