What would be the difference if I
1. Made sausage links with cure and cold smoked it to 160 then froze it, grill to reheat and eat
Vs.
2. Made exact same sausage link recipe with no cure , froze it , then when it comes time to eat, smoke it 250 degrees until internal temp 165
Any thoughts appreciated...
1. Made sausage links with cure and cold smoked it to 160 then froze it, grill to reheat and eat
Vs.
2. Made exact same sausage link recipe with no cure , froze it , then when it comes time to eat, smoke it 250 degrees until internal temp 165
Any thoughts appreciated...