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Joined: Jun 2008
Posts: 113
Campfire Member
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OP
Campfire Member
Joined: Jun 2008
Posts: 113 |
Finally got a grinder and I�m planning on giving it a try next week for the first time. I�m hoping to make some brats and was looking for some advice.
Most of the recipes call for mixing 40% or so pork in with the venison. I was wondering if I could get away with making them from 100% venison? If it�s a taste thing I don�t mind the flavor of venison. I was wondering if the pork is needed to help hold the meat together once the casings are removed. Haven�t had to resort to buying meat from the store for a long time and would like to keep the streak going!
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Joined: Jun 2001
Posts: 3,320
Campfire Tracker
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Campfire Tracker
Joined: Jun 2001
Posts: 3,320 |
They will be very dry and a lot less tasty without the pork. If you want to skip the pork, just put in pork fat. Leave the pork meat out.
Rolly
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Joined: Jan 2005
Posts: 38,932 Likes: 11
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,932 Likes: 11 |
Be prepared for an interesting learning experience running pork fat through the grinder.
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Joined: Nov 2005
Posts: 5,731
Campfire Tracker
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Campfire Tracker
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Holy Grail of sausage making, bbq and masters of pork cookery... http://www.3men.com/
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Joined: May 2005
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Campfire Ranger
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Campfire Ranger
Joined: May 2005
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Most of the recipes call for mixing 40% or so pork in with the venison. I was wondering if I could get away with making them from 100% venison? As others have said if you don't go with some fat you'll end up with a very crumbly sausage. I didn't go with 40% though. I ground whole bacon at a 25% ratio for brats and this pile worked out fine. ![[Linked Image]](http://i17.photobucket.com/albums/b52/gaepps/L1000288.jpg)
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Getting ready to make up some bockwurst. With some homemade beer.
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