As an epilogue, since that batch of meat was my very first try at sausage making, that batch of meat was not very well mixed. Hence, after full defrost, I was able to mix it better, add some more water and I was able to stuff it in snack stick casings. It all turned out great. Yesterday we smoked it. It was not bad for my first try. Now I have to wait for the fall deer season…

As an epilogue, since that batch of meat was my very first try at sausage making, that batch of meat was not very well mixed. Hence, after full defrost, I was able to mix it better, add some more water and I was able to stuff it in snack stick casings. It all turned out great. Yesterday we smoked it. It was not bad for my first try. Now I have to wait for the fall deer season…

Thank you for the quick answers!!! I appreciate it. Could adding more water help with the consistency?

Several weeks ago, I mixed some venison, pork, and fat for snack sticks. I added the seasoning and curing salts. About halfway through stuffing the casings, I ran out of casings. So, I bagged the cured meat and put it into my freezer. Can I warm it up and finish stuffing the sausage casing with that meat?