Hey guys! So I’ve made a few batches now of brats, both fresh and smoked, collagen casings and tubed natural hog casings. I wasn’t a fan of the texture of the collagen casings. My favorite combo was the fresh brats with hog casings. The problem I’m having is when Indo the smoked brats. I followed all of the directions which was easy to follow since I have the PK100 smoker. I’m not liking the texture of them though vs the fresh brats and not sure where I’m going wrong.
We have a VERY popular sausage place that sells mostly fresh brats, but they have one brat in particular that they make a smoked version of. The texture on theirs is perfect(not to mention amazing flavor). I’m curious if there is another way of smoking brats without cooking them. Like make them fresh but just have them in the smoker long enough to get some smoke on them but not cook them, and not hold them in the danger zone if that’s possible. The place that sells them always has lines out the door and is so busy they don’t have time to answer any questions.
Would cold smoking work? Cold smoke for maybe an hour, then freeze and vacuum pack?