How to freeze twice smoked Polish sausage?

[Philthy Phil]

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.

Thanks,
Phil

 

[TNJAKE]

I'd just cut and freeze first. Then vac seal. That way sausages don't get crushed during the vac

 

[DougE]

Vac seal. Put the sausage in vac bags, par-freeze so they don't get squished, then vac seal and freeze.

 

[Fueling Around]

I have a sucker vac unit. I use the pulse button to get out the air but not enshroud the meat, then hit the seal button.

 

[Philthy Phil]

Thank you all for the replies and Happy Smoking!