Brat seasoning.....

[Hunter333]

After paying $3 per pound for some delicous venison brats, I am looking into getting a grinder/brat maker. problem is, I dont know what seasoning the guy uses where we have them done and was wondering if anyone here has some suggestions. If so, please share your ideas. Thanks


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ONE shot, ONE kill..No excuses, no exceptions EVER!!

[Salmonsmoker]

Hunter333,

The Source that I have used for several years for all of my sausage-making is a 500+ page book titled "Great Sausage Recipe's and Meat Curing" by Rytek Kutas. This guy was a professional sausage-maker for many years and everything that I have tried in his book is good - I use it as a starting place, make the recipe as listed, then modify it to suit my taste with the second batch. Generally he gives an ingredients list for a large batch (25 to 100 lbs) and a small batch (10 lbs.)

I have never used this recipe but here is the one that Rytek Kutas lists for 10 lbs of Bratwurst. After listing it we can explore how to modify it for venison.

5 lbs lean Pork Shoulder
2 lbs boneless veal
3 lbs pork trimmings
1 pt whole milk, ice cold
3 whole eggs
2 cups powdered dry milk
1 tbsp ground white pepper
1 tbsp mace
1 tbsp ginger
1 tbsp nutmeg
5 tbsp salt
2 level tbsp cure

Grind all meat through a 3/8" grinder plate. Add other ingredients and mix well. Stuff into 32-35mm hog casings.

Preheat smoker to 130 degrees.

Load sausages into smokers and run with dampers open for about 1 hour or until the casings start to dry.

Close dampers to 1/4 and gradually (over several hours) increase the temperature to 165 degrees and hold at that level until the internal temp of the brats reaches 155 degrees.

Remove Brats from smoker and shower them with cold water to quickly reduce the temp.

Dry and story.

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Now that is the recipe as listed for Brats that he sold in his store and in several restaurants in the Las Vegas Nevada area in the mid 60's.

The pork trimmings listed consists of the fat that a butcher trims away while cutting a hog carcass into roasts and steaks.

I have no doubt that it will make excellent Brats. However, for our purposes, I would repalce the listed meats with 7 lbs of ground venison and 3 lbs of fresh pork fat.

Brats are a high-fat kind of sausage and much of the flavor and texture that we expect when grilling Brats comes from that fat. If they were made from 100% Venison the final product would be very dissapointing.

Let me know how this turns out.

ss

[This message has been edited by Salmonsmoker (edited 01-12-2001).]