Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.
The other unknown factor is how much nitrite you would be adding to the smoked brats. Since you are smoking, you definitely want to add nitrite, but you need to know how much you would be getting from the maple bacon cure.