Bob Stehlik said in Fresh Sausage 107 - Basic Breakfast Sausage Processing:

Dr_Pain I’ve smoked Cornish Hen halves for years and freezing them in vacuum bags for years. I steam them to heat for serving. I think they are moist and just as good as right off the smoker. Many of the snack stick and cured sausage makers(I.e.Summer Sausage) freeze their product and never mention loss of flavor.

That is good to know!

Which seasoning matches Bob Evans closest

calldoctoday lol thats a good way to look at it!

Crawrugger Fat is key for flavor and texture!

Great article! I always made my sausages the “old fashioned” way and measured consistency/protein extraction by feel. It’s worked OK but I think I’ll be getting some equipment to help me fine tune my processes.

Midwest_kc Yep.