Hello all. I hate to be that new guy who asks the same ole questions that have already been answered, but there is so much great info on here I am slightly overwhelmed and a little confused. My buddy and I are going to have a three day bender we are calling Sausage Fest 2015 in just a couple weeks. We both bought smokers this past year and have done some smoking, and now we are ready to turn our venison into snack sticks, summer sausage, and brats. My friend has made snack sticks and summer sausage before, so we know what were are doing there. The question I have is about the brats. I would like to make them up and smoke them to get some of the smoke flavor in 'em before vacuum packing and freezing the brats for later use. My question is; can you do this? Do I need a cure in the mix? I have seen guys say to get the smoker up to 225 and get the internal temp up to 152-155 and take them out for an ice bath, or should we cold smoke them? We have the capabilities for both. What would be the steps for this? Again, I am sorry for asking these noob questions, but frankly I get lost in the wealth of information floating around here and on other sites and it kind of makes my head swim. Thanks all! Q views in a couple weeks!