Homemade Sausage Making

Made my first summer sausage today - they are in the smoker now. I bought a 25lb PSI mix and a package of SS casings that use 25 lbs from cabelas.... Well I mixed up 15 lbs of beef and 9.5 lbs of ground pork shoulder, mixed seasoning and cure and let sit over night and got to stuffing today. Well after using all 20 casings I have about 5+ lbs of mixed meat left. I was wondering if I could freeze the unstuffed meat and use it another time after I get some more casings? I have a vacuum sealer so could use that to protect from freezer burn. I just don't know if the freezing will do anything to the effectiveness of the cure!

Any suggestions would be helpful.

TomD

I have vacuumed my meat for over a week with no problems in the fridge

Duck and Orange salame meat

Your meat is already cured, so freezing should not affect it.