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Joined: May 2012
Posts: 2,934
Campfire Regular
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OP
Campfire Regular
Joined: May 2012
Posts: 2,934 |
Making a batch of sausage next weekend with a buddy and thinking I may do some deer brats while we are doing it. Any folks on here making venison brats and what percentages of meat mixture are you doing? I think the last batch I did years ago was 50/50 deer to pork. Also what cut of pork do you all prefer to use for this?
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I'm a proud member of the BGE cult ... yes, I consider myself an EGGHEAD
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
I found pork fat and did 80/20
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Joined: Dec 2010
Posts: 14,408
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2010
Posts: 14,408 |
30-50% pork is what i shoot for with any venison sausage. go towards the higher end of that for brats and double grind it to get the right consistency.
My diploma is a DD214
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Joined: Oct 2013
Posts: 2,264
Campfire Regular
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Campfire Regular
Joined: Oct 2013
Posts: 2,264 |
Pork fat from butcher. 25-30%. Only use natural casings. Collagen sucks
Have used pork butt. It turned out good as well
Ac legg is my preferred seasoning brand for bratwurst
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Joined: Nov 2007
Posts: 4,902
Campfire Tracker
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Campfire Tracker
Joined: Nov 2007
Posts: 4,902 |
Pork fat from butcher. 25-30%. Only use natural casings. Collagen sucks
Have used pork butt. It turned out good as well
Ac legg is my preferred seasoning brand for bratwurst I did the same and added curing salt and smoked them. They turned out great.
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Joined: Mar 2007
Posts: 950
Campfire Regular
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Campfire Regular
Joined: Mar 2007
Posts: 950 |
If you can find Veal you will be happy you did. Bratt and Veal go hand is hand.
I used to only shoot shotguns and rimfires, then I made the mistake of getting a subscription to handloader.......
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