Cold smoke with cure #1

  • Power User

    I have someone that is asking a question that i am not 100% positive on. He made some venison brats with cure #1 in it, someone else recommended just cold smoking. I believe that with the cure #1 in it it needs to go through the thermal process during smoking. Am i correct or does it not matter as long as it is cooked to temperature at time of cooking on the grill, stove or oven?

  • Provides more shelf life in the fridge / helps with color / helps with low and slow smoking / cold smoking to keep the bacteria down…

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    twilliams what ClaytonD says is all correct and in addition, it is what imparts a “cured meat” flavor that is not identifiable but everyone knows what it is! Not adding cure to a brat is fine but then unless you can keep the brats out of the danger zone 40-140° F then I wouldn’t cold smoke. Cold smoked Brats. It’s an interesting idea but doesn’t seem needed, Brats are a fresh product. If you want some smoke on them then I would cook them on a pellet grill or add something like the Flip Professional to a gas grill.

  • Cold smoking is not just hitting product with low temp smoke in one exposure.
    Because the product is cold and the smoke is slightly warmer there is a lot of moisture that is created and after one smoke the desired color and flavor simply cannot be developed.So after a smoke session the product needs to dry and age in a cool ventilated space.Then after a day or 2 it can enjoy another Cold Smoke session.
    Generally cold smoking for me takes over a week cumulative to develop the best flavor and subdue the acrid overtones of a wet clammy smoke. Cold smoking takes much more time and because of that I would not attempt it without cure.

    But do your Brats really need smoke?-Generally no as it was designed as a Fresh Sausage, but there are exceptions- Coburger Brats have traditionally been grilled over a Pine Cone Fire. This is how I like them.

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