Thanks everyone for your feedback and insight. I think I will go with fresh since everyone seems to lean that way to wards having the best flavor.
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Brats - Cured or uncured?
I am planning to make some brats and wanted to know what is the best way to make them.
I am originally thinking I would add cure and them smoke them as I would a summer sausage (to 160). That when when I want to cook them to eat it is like a “hot dog” meaning, I don’t have to worry about fully cooking them and can just heat them on the grill.
Should I not add cure and then when I grill them I have to be more careful and make sure I cook them to the right temp.
I am thinking cure will give them a better taste but, I wanted to get some thoughts and feedback.