Just wondering why you did not put a cure into the chicken brats even though you smoked them.

So I have found that many times when I make a sausage product I like to use the same mix/recipe and smoke some and leave the other fresh. But the smoke product needs cure and the fresh does not.
Should I portion out the mix for fresh and smoke and only add the cure to the smoke portion or should I just mix cure into it all and have cure in the fresh portion unnecessarily?

Jonathon

So since your profile picture is of you holding a fish I presume you like fish. So why is there no “how to” instructions on smoking or jerkying fish in the learning centre? Salmon would be a great place to start.
Would love to Jerky some salmon without costly trial and error.

Jonathon

So cold phosphates make for juicier products but what if you want a tangy (lemon or vinegar) tasting product? you would have to add a acid which would then lower the PH and counter act the cold phosphate would it not?
Or is there a balance when used together?
Looking to make a brine for a roast with tang.