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  1. #1
    Join Date
    Feb 2010
    Location
    Winter Springs, Florida
    Posts
    19

    Default Venison Brats Kit

    When at home I found a Venison Brats Kit that I had purchased at Bass Pro. Inside the kit there were instructions that said to make 12 lbs of Brats you would mix 2.5 lbs of venison with 9.5 lbs of pork. Is that ratio correct? It is alright to use venison that I have already ground and is in the freezer? For the pork can I use pork butt? Do I have to smoke all the brats or can I put some in the freezer? I am going to smoke some in the oven for starters.

    Bones

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    That is prolly a good mix. venison is way to lean to make good brats by itself. I would use something at least as fatty as Butt, and prolly grind in a little extra fatback.

    You can use your ground meat, but it would prolly be good to run it through the grinder with the pork so that i gets mixed evenly.

    As to smoking, I like fresh (unsmoked ) brats. If I want smoked brats, I put fresh brats in the smoker.

    Personally, I would freeze all of them if it were me, and vaccu pac them.

  3. #3
    Join Date
    Feb 2010
    Location
    Winter Springs, Florida
    Posts
    19

    Default Brats

    Thanks SmokyOkie that is exactly the information I was looking for. For Brats I will try some and then vacumn seal the rest for later. Am I correct in assuming that brats is completely different then doing venison summer sausage?

    Bones

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Bones View Post
    Thanks SmokyOkie that is exactly the information I was looking for. For Brats I will try some and then vacumn seal the rest for later. Am I correct in assuming that brats is completely different then doing venison summer sausage?

    Bones
    Yes. Summer sausage is a cured product. Most brats are not.

    You might want to fry up a little of the seasoned meat mixture before you stuff it and make sure it tastes the way you want.

    TIP: try adding some heavy cream to the mix.

  5. #5
    Join Date
    Jul 2008
    Location
    Westminster, MD
    Posts
    187

    Default

    Quote Originally Posted by SmokyOkie View Post

    TIP: try adding some heavy cream to the mix.
    I am asking this as I was getting ready to try my first batch of brats this weekend, What does the cream do? I have the seasoning and casings, but up till this post, I haven't seen a single recipe that called for heavy cream. Thanks!
    _______________

    Never Play Leapfrog With A Unicorn!
    David

    Tejas 1628CC
    Charbroil Commercial Series Gas Grill
    Basic Black UDS

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    It adds a richness to them that really works well.

    I have seen a few veal brat recipes that call for it. That's where I came up with it.

    Here is a Weisswurst recipe that calls for powdered milk. the main difference between it and cream is butterfat.

    Mix a little in to some of your sausage mix before stuffing and fry it up. See what you think.

  7. #7
    Join Date
    Jul 2008
    Location
    Westminster, MD
    Posts
    187

    Default

    Hey Smokie, I put off making the brats till I read your reply, but I didn't find it till today. How much cream to 5lbs of meat?
    _______________

    Never Play Leapfrog With A Unicorn!
    David

    Tejas 1628CC
    Charbroil Commercial Series Gas Grill
    Basic Black UDS

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I'd have to guess David, but I would guess about a cup, maybe 1 1/2 cups.

    It really is borrowed form Wiesswurst, but I think it works well with brats, especially veal brats. Veal is low fat, the butterfat in the cream really adds something.

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