Newbie from the Pacific Northwest

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tom ryle

Original poster
Dec 12, 2013
Pacific Northwest
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 

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.   
[/h1][h1]  [/h1][h1]Gary[/h1]

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