We tend to put cure in everything we make. Mostly, because the look of grey meat when cooked is kind of a turn off for me.

Fresh product with venison, in particular, seems to acquire that gray color. It has no bearing on quality or freshness. It is just the nature of venison and more of an aesthetic thing.

I still prefer the taste of fresh brats since adding cure and smoke changes the flavor profile to something quite different. Not saying cured and smoked is bad or wrong, just different .

I like smoked sausage a lot, so I tend to cure and smoke everything.

processhead Thanks Paul - One last question. What is your preference Smoked or Fresh?

I like both styles, but I make more fresh brats because I prefer that style cooked on the grill and fresh sausage in general is just a lot less time and effort to make.

I am planning to make some brats and wanted to know what is the best way to make them.

I am originally thinking I would add cure and them smoke them as I would a summer sausage (to 160). That when when I want to cook them to eat it is like a “hot dog” meaning, I don’t have to worry about fully cooking them and can just heat them on the grill.

OR

Should I not add cure and then when I grill them I have to be more careful and make sure I cook them to the right temp.

I am thinking cure will give them a better taste but, I wanted to get some thoughts and feedback.

You can add cure to a bratwurst recipe and smoke them. What it will do is change the flavor and texture and will taste different than a fresh bratwurst.

There is no right or wrong answer here. Either way works and it is more about the flavor/style you are looking for. The method you choose will dictate the processing and cooking procedures you will use afterwards.