Brats and breakfast links question.

[max martens]

I have some Lem spice packets that i am going to be using to make some brats and breakfast links. I am just taking the dive into making my own sausage out of venison. My question is there is no cure in with them. They are intended to be cooked fresh. I would like pre cook then freeze them for the ease of eating. How would i go about smoking them/ or could i just boil them like one would a beer brat. Thanks

 

[SecondHandSmoker]

Smoke them to an IT of at least 160 degrees and then freeze and reheat as needed.
Or you could boil them like beer brats..in beer and some spices is preferable.
After boiling, I like to toss them on the grill and give them a nice golden color.

 

[mike243]

You will have to hot smoke them or you can boil,the cure is for cold smoking to keep the meat from getting ugly stuff in it while it takes on smoke,you can freeze raw also and cook when you thaw them out

 

[max martens]

You will have to hot smoke them or you can boil,the cure is for cold smoking to keep the meat from getting ugly stuff in it while it takes on smoke,you can freeze raw also and cook when you thaw them out

At what temp would you recommend?

 

[mike243]

at least 180-225,I'd stop a little under done to keep from drying them out when reheating,really no problem freezing raw if you have time to cook,fat ratio means a lot ,not enuff and dry at any temp,

 

[tropics]

Fresh sausage should be cooked at 225* or higher!!
Cured can be cooked at low temps do not play with your food,you may not get a second chance.

 

[indaswamp]

The texture will suffer if you hot smoke them prior to freezing because you will get some fat out when cooking which upon reheating, it will all come out. I recommend using no less than a 30% fat to lean ratio i you chose to go this route....40% would be better...

 

[max martens]

I am thawing my venison in the fridge will it be good to refreeze after i processes it.

 

[indaswamp]

I am thawing my venison in the fridge will it be good to refreeze after i processes it.

yes.

 

[DanMcG]

Never boil your sausage, you want to simmer them at no higher than 170-175°, and get a long stem thermometer to keep and eye on the temps.
The sausage you mentioned are fresh sausage and are not meant to be smoked. If you want to smoke them, then add the proper amount of cure to the recipe and smoke them up.