Smoking from frozen?

[SmokyMose]

Good afternoon!
I recently had a brainstorm (or in my case maybe a braindrizzle).
I've been just making fresh sausage for a while now because in my case warm smoking is kind of a pain, but I still use #1 cure anyway.
It occurred to me that maybe I could take some out of the freezer when it gets warmer out, thaw them and smoke them.
Is this doable? Does freezing affect the cure?
Any input appreciated!

 

[indaswamp]

Freezing won't affect the cure, but it will affect the texture. The sausage will not be as firm once smoked than it is was cooked prior to freezing.

 

[chopsaw]

I did it just yesterday with some Andouille . Comes out great . I don't notice any difference myself , but doesn't mean it can't happen .
When I make andouille and kielbasa I add cure 1 then smoke some and save some fresh and freeze it .

 

[Wurstmeister]

I would let the sausage dry longer then fresh and wipe it down a couple of times to remove of some of the excess water that accumulated during freezing before smoking.

 

[SmokyMose]

I would let the sausage dry longer then fresh and wipe it down a couple of times to remove of some of the excess water that accumulated during freezing before smoking.

I let it dry as much as if I planned to smoke it before vacuum-sealing and freezing. If there's any moisture after thawing I'll be sure to dry it off.
Thank you!

 

[SmokyMose]

Freezing won't affect the cure, but it will affect the texture. The sausage will not be as firm once smoked than it is was cooked prior to freezing.

I was mainly concerned about the cure. I know there may be some issues.
Thank you and I appreciate your experienced input!

 

[SmokyMose]

I did it just yesterday with some Andouille . Comes out great . I don't notice any difference myself , but doesn't mean it can't happen .
When I make andouille and kielbasa I add cure 1 then smoke some and save some fresh and freeze it .

I'm going to give it a try when it's warmer, chop.
That's ice on that Redbud out front. Three days ago it was sunny and in the 60s.
March in Indiana....

 

[chopsaw]

Three days ago it was sunny and in the 60s.
March in Indiana....

Missouri is the same way .
The stuff I did yesterday , I smoked for 3 hours then cooked indirect on the Weber . Comes out great . So not a traditional smoke I guess , but it's good like that . Be watching .

 

[SmokyMose]

Wurstmeister, you have the dubious distinction of giving me my 1000th like/point! Thanks!
Sorry, no prizes awarded :-)
Dan

 

[SmokyMose]

Missouri is the same way .
The stuff I did yesterday , I smoked for 3 hours then cooked indirect on the Weber . Comes out great . So not a traditional smoke I guess , but it's good like that . Be watching .

I'll try that. With my mailbox and hotplate setup in my old MB gasser I always end up finishing in the house oven. PITA!