Homemade Sausage Making

Is it that after I smoke my sausages, freeze them, take them out to use, they are much more salty tasting than when they come out of the smoker. Thanks in advance.

It might be that you are freezing the sausages slowly, causing larger ice crystals to form from the water retained in your sausage. Those large ice crystals puncture the cell walls during the freezing process. Then, during the thawing process, those ice crystals melt and the water that was trapped within those cell walls will weep out, leaving most of the salt behind.

You can test the theory by tasting the "purged" water once you thaw your sausage - as long as they have already been fully cooked before freezing, that is! .

If the purge only tastes moderately salty, you may have found your problem. If not, we will have to look for other causes.

If you are not already doing so, you should freeze your sausages unwrapped, and then wrap them once they have frozen. It might sound crazy, but it actually decreases freezing time by up to 50%. Wrapping acts like a winter jacket over whatever you are freezing, keeping it warmer, longer - creating those big icebergs inside your food.

Thanks 28. Seems like the final paragraph is the answer. Will try freezing it unwrapped.