teaspoon per 5 pound meat. Mixing 3# butt, 1 pound beef, and 1 pound deer bacon mix. When I put in casing do I let room temp dry for two hours? Then to smoke? Then to ice bath? Then to fridge. When ready to eat, take em out and grill em? Am I missing anything? Thanks to ALL!! I'm also doing a round of snack sticks with same process but different seasonings
if you are using cure #1 in your brats, there is no need to worry about the 40-140 rule. The cure will take care of that. make sure you weigh your beef and add cure based on that weight. Since the bacon already has cure in it it is okay and needs no more cure.
Sounds like you are going to hot smoke. You will want to take the brats to an internal temp of at least 152°. You can ice bath or not. As for reheating however you want these will be fully cooked and you can eat them cold if you like.
Another option would be to cold smoke them. Then you would need to cook them before serving. traditionally this would be how brats would be done if smoked. Most brats are not smoked and are grilled to cook.