Anyone smoke their brats for an hour or two but not bring them to the IT they need? it drops down to 30s in the evening now in PA, so i was considering cold smoking for 2-3 hours then vacuum sealing/freezing to be grilled later.
Thanks in advance
The original poster makes no mention of whether he is adding cure to his brats, or not.
I think it is important to clarify that from a food-safety standpoint, it is considered NOT OK to do this with fresh, uncured sausage since the uncured product is in the danger zone where botulism could grow. It could be unsafe to eat even if fully cooked at a later date.