First off I would like to thank everyone who helped my on my successful foray into making fermented and smoked summer sausage...it turned out great and greatly increased my confidence in what I am doing.
I am now interested in making a product with similar characteristics to the "Ready to Eat" Bratwurst one can buy at the supermarket.
I have been doing quite a bit of searching and understand that I am trying to create an un-fermented but cured semi-dry smoked sausage.
My main question is what smoking temperature would make the sausages ready to eat while still retaining the characteristics of a "Ready to Eat" Bratwurst one can buy at the supermarket?
Or should I be doing a cold smoke and then using a different technique such as a light boil or poach to make the sausages ready to eat?
It almost seems like there is a fine line I am missing here.
Best Regards, Hedghog