First Cold Smoked Brats Recipe

Discussion in 'Pork' started by txhomebrew, Jan 27, 2014.

  1. I have cheese down cold and have been given 1/2 of a 4H hog to be processed Tuesday night.

    Butcher normally uses Old Plantation, which we are not particularly fond of.  I have most of the pound of Pink Salt I bought for my bacon so just looking for some  favorite spice mixtures. Will probably case around 10 lbs, add jalapenos to half. Cold smoke with pecan.
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    thb- here is a basic list of ingredients that I use on occasion:

    5 lbs pork butt, cut into cubes and chilled
    1/4 cup cold water
    1 tablespoon dry mustard (Colemans)
    1 tablespoon coriander
    5 teaspoons salt
    2 teaspoons sugar, white
    2 teaspoons onion powder
    1 1/2 teaspoons black pepper, ground
    1 teaspoon cayenne pepper
    1 teaspoon paprika
    1 teaspoon sage, ground
    1/2 teaspoon nutmeg

    Since you are wanting to cold smoke these, add 1 teaspoon of pink salt to the water.

    I've been known to add diced habanero's to my brats. Check out my "First Run of Brats" in my signature.

  3. Thanks for the reply!  My buddy (inset) was cutting up 1/2 a 4H pig for me last night so I had to come up with something quick. Grabbed a package of Adkins Polish Kolbase seasonings and my pink salt and headed out to the country. Cut pork chops, loin, ribs, several roasts to smoke and pull and had 20lbs of sausage to grind. They have their proportion of Jalapenos figured out, added 1/2 the bag of spices and 4 tsp of pink cure. They never add water, just hand mix, so I dumped a cold beer in to be sure the cure was distributed. I fed the grinder and it all went into 3 or 4 LONG casings!  Home late and into the walk-in. (After the group did 3-1/2 pigs)

    So, from what I have read, Saturday, I need to pinch off and tie into size/lengths I can fit in my smoker.

    Air dry while I'm readying smoker so they are dry to touch.

    Smoke at 160-165 to internal temp of 152 

    Shower to cool to less than 120 so skins don't shrink

    Bloom at room temp a few hours before packaging

    Grill and eat some Sunday!

  4. Here is my upright box. Only smoked cheese in upper two positions. So thinking of 3' long hanks of 6" links, 18" hanging on each side of 5 rods (atbtop)which will hold 6 or 7 hanks each without touching.
  5. stanjk

    stanjk Smoke Blower

    Sounds like a good plan. You may find your links will try to "untwist" try to hand 3' lengths; only solution, I know of, is to tie each link. Don't forget the Q view.
  6. I couldn't get this picture to upload from my phone so I came in thru the backdoor.  The shiny rods are pieces of 3/8" stainless tubing. From my first cheese smoke I added a shelf under the stack for an old skillet to catch condensate drips. 

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