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Venison brats with Hi Mountain Seasonings
How did the elk turn out? I just mixed up my meat tonight and set the casings to soak overnight. I'll be stuffing the brats tomorrow. I wound up returning the High Mountain kit and making a recipe I found online. Haven't done the fry test yet, but will before I commit the meat to links... -
Venison brats with Hi Mountain Seasonings
Nope! Not too late....diverted my attentions to brining and smoking the Thangsgiving turkey. Thank you for the feedback and good advice on doing a fry test. I hadn't thought to do that. Thanks!! -
Venison brats with Hi Mountain Seasonings
Mmmm........(drool).......pulled pork.......I just fell in love this forum!! :) -
Venison brats with Hi Mountain Seasonings
Wow, that's great info on the fat content, Mickey....maybe that's why Hi Mountain listed such a high amount of plain ground pork. I just picked up 12 lbs of pork butt from my butcher today. It looks like fatty roasts, but no fat cap. So if I read you right, and I plan to use 4 lbs of ground... -
Venison brats with Hi Mountain Seasonings
Yeah, I agree....I double checked the directions...here they are.. I wonder if they are trying to make it just taste like Pork brat. -
Venison brats with Hi Mountain Seasonings
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Venison brats with Hi Mountain Seasonings
Yeah, I was planning on them fresh -- either way I won't use the cure. Maybe I'll just return the kit.. -
Venison brats with Hi Mountain Seasonings
I bought a bratwurst kit at Cabela's -- Hi Mountain Seasoning's Bratwurst. The instructions say to put in 19 lbs of ground pork for 5 lbs of venison. It seems like a lot of units of pork per venison (80%). Most recipes I've seen on the internet call for 50-60% pork butt , pork shoulder... -
Venison brats with Hi Mountain Seasonings
I bought a brat kit at Cabela's from Hi Mountain Seasonings and am having second thoughts on using it. The instructions say to use 19 lbs of pork to 5lbs of venison. I thought it seemed like a lot of pork for 5 lbs of venison and from some cursory searches, it looks like others use 60/40 pork... -
