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Elk brat question

post #1 of 2
Thread Starter 

I want to make some elk brats from a recipe I found in a magazine. One of their "optional" ingredients is pink curing salt. 

There's no mention of smoking these brats, just drying them with a fan after they've sat for 24 hrs in the fridge. 

What would be the purpose of the pink salt if they're not going to be smoked? No contact information in the article. 

Thanks, Rod

post #2 of 2

I don't see a need to dry them unless they are going to be smoked. In that case, you would need to add cure to prevent spoilage unless you dry them in the fridge and hot smoke them above 200+ degrees.

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