Jalapeño Cheddar Brats

[MileHighSmokerGirl]

Just grill them then and they will be delicious.

I don't want to grill them. I want to smoke them.

 

[SmokinEdge]

I don't want to grill them. I want to smoke them.

That’s great. Smoked sausage is delicious. But you will have to control smoke and you will have to control temperature from 120’s to 150’s as a constant. Otherwise explore cold smoking options then finish with either a hot smoke or poach finish

 

[Fueling Around]

I have absolutely no idea.

USDA requires labeling with all ingredients for retail sales.
Friend of my owns a meat market and his label on cured sausage lists sodium nitrates. Yeah he missed the correct spelling.

 

[Fueling Around]

I cant keep the WSM temp that low.

No experience with a WSM.
No need to load it up for a 275° brisket or rib run.
Try a smaller charcoal load and a tube filled with pellets. You are looking to smoke and partially cook the sausage before finishing by poaching in a warm water bath.
I can smoke in a JJ using a pellet tube and a small charcoal load. Wood chunks are not reliable in my experience.

 

[Big_John]

If a guy were to grind and stuff some sausages without Cure#1... for it to go quickly in the cold smoker and then straight in the freezer to be grilled after thawing.... would that be fine?


.........

 

[JckDanls 07]

If a guy were to grind and stuff some sausages without Cure#1... for it to go quickly in the cold smoker and then straight in the freezer to be grilled after thawing.... would that be fine?


.........

That really is frowned upon if temps are above 40*... Not a good idea...

 

[Fueling Around]

If a guy were to grind and stuff some sausages without Cure#1... for it to go quickly in the cold smoker and then straight in the freezer to be grilled after thawing.... would that be fine?


.........

I make a mixed breakfast sausage without cure. I smoke for a couple hours and then make sure to get it above 140° in the 4 hour window.
It grills very nicely on a flat top to reheat for serving.

 

[indaswamp]

@MileHighSmokerGirl The sous vide in water brings the internal temp. of the sausage up 25X faster than finishing them in the smoker. Lots of guys like to finish sausages this way for this reason (water transfers heat 25X more efficiently than air).

If no cure is used, then the sausage internal needs to rise above 140*F within 4 hours, so smoking for 3 hours, then a sous vide finish to a temperature above 140*F will get you there safely.

 

[MileHighSmokerGirl]

Alright here we go!

 

[MileHighSmokerGirl]

Hit 160° and we're at the ice bath portion for 15 minutes.

 

[MileHighSmokerGirl]

So I got a little confused with the instructions some of ya'll left. Too many people chiming in with different methods. So I bypassed sous vide this go around. I started at 180° pit temp and eventually hit 200° pit temp. I went a little strong on the IT. I pulled at 170°. Then 15 min ice bath.

After a little research I figured out it's best to smoke to 120° IT, then sous vide to 160° and then 15 min ice bath. But this was a trial run of 8 sausages to get comfortable with the process. I was not very comfortable before I started this today. But that's part of learning and trying new things. So I stepped outside of my comfort zone. Bet small, lose small.

Because I went strong on the IT, the sausages are a little wrinkly. But internals are juicy the sausage is safe and tender inside and the taste is DELICIOUS!!!!

So still a success, now I just need to perfect the aesthetics.

 

[MileHighSmokerGirl]

Those looks real good! Post up the cook please

Results are in. See post above.