25 lb. lean pork
3 lb. water

Bratwurst seasoning to taste:
1 oz. Prague Powder
½ tsp. crushed red pepper
1 tsp. garlic powder
2 tsp. onion powder

Grind pork through 3/8″ plate then through 1/8″ plate. Add seasoning, spices, and water. Mix thoroughly. Stuff into hog casings and link to desired size. 
Hang bratwurst in smoker. Do not allow pieces to touch. Dry for 1 to 1½ hours at 110°F. Casings should be dry to the touch. 
Set smoker temperature to 160°F. Smoke-cook at this temperature until internal temperature of sausage is 145°F, approximately 3 – 4 hours. 
Remove product from smoker to ice water bath until cooled, about 30 minutes. 
Recommended wood: Hickory

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