Summer sausage question

[Dkost8852]

I made 10 pounds of summer sausage but I froze half of it before I smoked it three months ago, is it going to be to be ok to thaw the rest out and smoke it?

 

[crazymoon]

DK8852, Thaw it out ,stuff it and smoke away. Don't forget to add cure #1. The consistency might be a bit crumbly after smoking due to freezing.Make sure you let the stuffed sausage air dry properly before smoking so the smoke adheres to the casing.

 

[Dkost8852]

I added cure number one before I froze it. Should I add some more? Thanks for the reply

 

[jimmyinsd]

I added cure number one before I froze it. Should I add some more? Thanks for the reply

no, IMO if you put in the right amount to begin with dont add more. remember the stuff is poison in to high of amounts so always follow the guidelines with that ingredient.

 

[Dkost8852]

Thanks yea that's why I asked I didn't want to add any more just wasn't sure if freezing would effect it

 

[jimmyinsd]

Thanks yea that's why I asked I didn't want to add any more just wasn't sure if freezing would effect it

I am by no means an expert, but I wouldnt think it would decrease its effectiveness. Ive never read any where that it would, but I have never read where somebody would freeze their mix to thaw and smoke later either. I would however make sure to thaw it in a fridge and not on the counter.

 

[crazymoon]

DK8852, I did find this statement on a website that was discussing cured products:


Under normal processing, freezing of salt-cured meats is not recommended, due to oxidative rancidity that affects the quality and flavor of the product.

So your flavor may be off a bit ??

 

[Dkost8852]

Thanks for the info, I might try it next week and see how it turns out

 

[chopsaw]

freezing of salt-cured meats is not recommended,

CM , were they talking about dry cured ? I had some Umai that I froze ,,, wasn't the same when thawed .

I put cure one in my bratwurst and freeze them unsmoked , then thaw and grill . No ill effects .