Bratwurst Recipe Question?

[pugsbrew]

I'm wanting to make fresh venison brats.  I have a 35-40% pork to venison grind.  

I'm referencing info from Rytek's book.  His recipe, for bratwurst, uses 2 cups of soy concentrate for 10lbs of meat.  He states the following earlier in the book, in regards to NFDW and soy conc, "These products are rarely used when making fresh sausage, because it would give the sausage that bland greasy look".

On the recipe page he states the sausages can be frozen immediately, cooked to 152 deg internal temp, or smoked to the same temp.  He really doesn't state how he finished the process.

So, since I have a rather lean grind, I want to retain as much moisture as I can.  I read, somewhere, of only using 2 tsp of soy conc per lb of meat.  So, here's where I'm getting  confused.

Questions.

1.  For fresh brats, how much soy conc, or NFDM, would you guys use for a very lean grind?

2.  Any real difference in using soy conc vs NFDM in this recipe?  It already uses 2 cups of cold milk.  I don't have that much soy conc on hand, so I'm really asking if both are really interchangeable. 

Thanks for any inputs.

 

[crazymoon]

PB, IMHO I wouldn't add SPC, I am assuming you are using pork butt. If so just add some of the pork back fat. A  35-40% pork mix to venison is plenty to give you a nice moist product. I use 25-20% when I make venison breakfast or hot Italian and it always comes out excellent.

 

[pugsbrew]

 
PB, IMHO I wouldn't add SPC, I am assuming you are using pork butt. If so just add some of the pork back fat. A  35-40% pork mix to venison is plenty to give you a nice moist product. I use 25-20% when I make venison breakfast or hot Italian and it always comes out excellent.

When I made venison hot sausage last year, way to dry when cooked. 

So, back to brats and additives.  NFDM?  Like I said, Rytek adds 2 cups pf SC to his 10# batch.

 

[voodoochile]

I dont add anything SPC to my brats and have never had a problem with "dry" brats .... just dont overcook .... any meat is dry when overcooked

 

[chopsaw]

I use milk powder for fresh Brats .  All pork butt , no venison . I do any where from 1/2 to 1 cup  per 5 lbs .  That's my taste , we like it . and no dry sausage for me any more . 

 

[pugsbrew]

 
I use milk powder for fresh Brats .  All pork butt , no venison . I do any where from 1/2 to 1 cup  per 5 lbs .  That's my taste , we like it . and no dry sausage for me any more . 

So, would NFDM help in moisture retention in lean brats?  Is there anything bad that can happen by using it in fresh brats?  Rytek seemed to think so.

 

[chopsaw]

I'm not the expert on here , just know what works for me . I use NFDM for a binder  / moisture retention . I buy a midwest brat seasoning from sausage maker . It calls for NFDM and eggs in the mix . 

 

[pugsbrew]

 
I'm not the expert on here , just know what works for me . I use NFDM for a binder  / moisture retention . I buy a midwest brat seasoning from sausage maker . It calls for NFDM and eggs in the mix . 

Thanks.  How much NFDM does it call for?

 

[chopsaw]

It calls for 1 cup per 5 lbs  of either SPC or NFDM . Like I said  I use 1/2 cup to 1 cup . 

 

[pugsbrew]

 
It calls for 1 cup per 5 lbs  of either SPC or NFDM . Like I said  I use 1/2 cup to 1 cup . 

Thanks

 

[DanMcG]

I never use a binder in fresh sausage. Whats throwing you off is the recipe you mentioned in Mr Kutas' book, is listed in the "Smoked And Cooked Sausages " Anytime your doing a long smoke you would add a binder to retain moisture. but a fresh sausage that you're going to grill it's not necessary.
As far as the lean mix your talking about, you really need more fat to to get a good mouth feel, a binder won't give you that. If you're using butt you have about 10% fat in your mix now. I'd add about 10% more fat. If you can't find back fat you might try using cheap fatty bacon.

One other thing to remember is you need to develop a good bind by mixing it enough until is a sticky mass. this is what holds the moisture in.

 

[pugsbrew]

 
It calls for 1 cup per 5 lbs  of either SPC or NFDM . Like I said  I use 1/2 cup to 1 cup . 

Thanks

I never use a binder in fresh sausage. Whats throwing you off is the recipe you mentioned in Mr Kutas' book, is listed in the "Smoked And Cooked Sausages " Anytime your doing a long smoke you would add a binder to retain moisture. but a fresh sausage that you're going to grill it's not necessary.
As far as the lean mix your talking about, you really need more fat to to get a good mouth feel, a binder won't give you that. If you're using butt you have about 10% fat in your mix now. I'd add about 10% more fat. If you can't find back fat you might try using cheap fatty bacon.

One other thing to remember is you need to develop a good bind by mixing it enough until is a sticky mass. this is what holds the moisture in.

You are correct.  If I would just have paged back a few pages, I would have answered my own question, maybe.  Thanks.