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Newbie from the Pacific Northwest

Discussion in 'Roll Call' started by tom ryle, Dec 12, 2013.

  1. Howdy!  I've been a long-time subscriber to Jeff's email newsletter and consider myself "always learning" when it comes to meat curing and sausage making.  Professionally, I'm an industrial designer and work for a large MNC. Outside my day job I'm an adventure-seeking bowhunter and co-owner of FreshTRAX Outdoors, a product design & development start-up.  Naturally, with a freezer full of game meat annually, I get a ton of enjoyment out of processing all my own game and am outfitted well thanks to Cabela's.  Been doing that nearly 20 years now I guess, and put on a number or hunting and game processing seminars at Cabela's stores annually.

    I recently ran into a scenario that I need some expert advice on.  During my last batch of snack sticks I ran out of casings (and time) so I vacuum packed the remaining ~5 lbs of meat mixture and froze it since it would be a week or more before I could finish.  I just didn't know what else to do since the meat already had cure added and was already in the fridge for 24 hours prior to stuffing.  My question is: can I thaw that cured meat, stuff it and smoke/cook it as normal?

    I'd appreciate any guidance and advice!  Looking forward to sharing my exploits here soon - got a freezer full of meat nagging at me [​IMG]  

  2. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Hey Tom

    Welcome to the forum.  I can see that you'll be a valued resourse here

  3. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



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  4. Thanks for the 'welcome' Gary and Gary.