Cold smoking brats ?

[Winterrider]

Brat makers, just curious if anyone just cold smokes them for a few hrs instead of smoking up to temp ? Does the smoke penetrate as well ? Making some Owen's Philly Cheese venison/pork brats soon. Thanks in advance.

 

[chef jimmyj]

Considering it's probably pretty cold in your neighborhood still. You can Cold Smoke at <40°F for as long as you like. Beyond that, there is Risk. Sausage making, in it self, burns up time having meat in the danger zone. With Wild Venison and the time it takes to dress, rest, process, handle, store and the nature of being wild, can introduce a whole variety of pathogens to the meat. Put this all together and Cold Smoke it Without Cure, and you are asking for trouble.
If you smoke at 200 to an IT of 140, held 10 minutes, you can freeze them. Then when heated at a later date the result will be plump and juicyou taken to 155-165...JJ

 

[Winterrider]

Thanks JJ, pretty small window I have in the mornings under 40 °. Better go the safer route. Appreciate it...