1. If I cut meat to fit throat of grinder, and cure it first. (as in Pop's Brine, or a dry brine, for time appropriate to size of meat pieces)
Would it be okay to then grind and add spices as I grind, then just mix a bit more, and leave in fridge to meld overnight before stuffing.
2. Does cure #1 change taste if cooked fresh? Especially if it is cooked as fresh? I think I already know that answer, but how much of a difference?
3. Does adding cure to sausage keep reddish, even if cooked fresh. (after curing times of course)
I've made fresh brats in the past, but that was before I got into smoking. They were very good, even without the smoked flavor.
Lately, I have been smoking my fresh brats in smoker @ 225* -250* until IT of 160*-162* and putting them on hot grill in sfb, and rolling them across until marks developed, and IT is around 168*-170*. They come out great!
But... winter is coming on and I'm a wimp. I don't do anything outside in winter unless I'm forced to. LOL