NDMike said in Brats - Cured or uncured?:
We tend to put cure in everything we make. Mostly, because the look of grey meat when cooked is kind of a turn off for me.
Fresh product with venison, in particular, seems to acquire that gray color. It has no bearing on quality or freshness. It is just the nature of venison and more of an aesthetic thing.
I still prefer the taste of fresh brats since adding cure and smoke changes the flavor profile to something quite different. Not saying cured and smoked is bad or wrong, just different .
Hunter-Steve I’ve never heard of freezing to kill parasites, that’s why you cook pork and other wild game to 165. Do you have any references to read on that?
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