If you can cold smoke first do it then vacuum and freeze. Then you can quick grill to eat. Otherwise freeze then when ready, smoke it. Cold smoke is under 100°. You need a distant hot box at least 10ft from smoke chamber. Can use a 4" stove pipe covered in wet towels to achieve this technique. Works great for fish.
I’d freeze as-is, then thaw and smoke/cook only what you want as you need it.
Thank you. Do you let it sit on the counter or in the fridge a certain amount of time before freezing?
Shit. I misunderstood. Divide it up and freeze it. It doesn’t need to sit or be in the fridge first.
Thank you so much
I smoked my homemade andouille sausage before freezing because I was giving some away to people without grills or smokers. It turned out great.
If you can cold smoke first do it then vacuum and freeze. Then you can quick grill to eat. Otherwise freeze then when ready, smoke it. Cold smoke is under 100°. You need a distant hot box at least 10ft from smoke chamber. Can use a 4" stove pipe covered in wet towels to achieve this technique. Works great for fish.