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
-Tom
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
-Tom
