Deer brat recipe?

[Timber II]

I did a search for it and didn’t see much. I broadly did it wrong as I know there’s stuff out there.

Anyway - anyone got a deer brat recipe they would share? Wife likes the sweet Italian brats so I’d like to do something like that as well as a general German brat.
Thanks boys

 

[hoity toit]

I did a search for it and didn’t see much. I broadly did it wrong as I know there’s stuff out there.

Anyway - anyone got a deer brat recipe they would share? Wife likes the sweet Italian brats so I’d like to do something like that as well as a general German brat.
Thanks boys

Brats generally are 100% pork. Adding venison will change the flavor profile making it a good choice for use of your deer meat. Go for it.

HT

 

[chopsaw]

sweet Italian brats so I’d like to do something like that as well as a general German brat.

This is a simple formula that I do with all pork . Kind of crosses over between the 2 .
Grills up nice with all pork .
You can choose the ratio of Venison to pork , but I would use 50 / 50 Venison to ground pork butt for my taste .
All my stuff is based on 2 1/2 pound batches .
18 grams kosher salt
6 grams fennel seed .
4 grams white pepper
Liquid as needed
You can add some sugar or dextrose to help with browning .
Crack some of the fennel , leave some whole . Mix and let sit overnight .


Leaning more German , using the above ,
Omit the fennel
Add :
1 gram Caraway seed
1 gram nutmeg
.5 grams ground ginger
1 whole egg .
liquid as needed .

 

[crazzycajun]

For a seasoning that’s kind of personal preference but I’ve done 50/50 in chorizo that wasn’t bad, but not my preference. I go in reverse in summer sausage go 80% deer and 20% pork in brats I reverse the ratio good luck

 

[Brokenhandle]

Gonna tag along to see what you come up with

Ryan

 

[tallbm]

I did a search for it and didn’t see much. I broadly did it wrong as I know there’s stuff out there.

Anyway - anyone got a deer brat recipe they would share? Wife likes the sweet Italian brats so I’d like to do something like that as well as a general German brat.
Thanks boys

I don't have a recipe but I have run across my go-to Venison Brat seasoning, so here's a little bit of context to start with :D
My whole life I had never found a good brat and I tried and tried. Nothing in Wisconsin, Minnesota, various German restaurants, and places over seas (but I've never been to Germany to try). They were all just "meh".

Then when I got into sausage making I got the Lem 5 pound stuffer and kit and it came with like 10lbs worth of their Fesh Brat seasoning. I used it to make Venison brats where it was 20% trimmed pork backfat and the 80% meat was all pure venison grind.
This made the BEST most amazing brats I had ever tasted in my life!!! I now found one that showed me what could be and I never looked back hahaha.

Almost every year I make fresh Venison brats the same way and I have nailed the seasoning amount by weight so it is consistent since by tablespoon/volume can get off depending on small batches vs large batches.

So if you can't find a recipe that is a winner, feel free to try the the LEM's Backwoods Fresh Brat seasoning at 27.3gm of seasoning per pound of sausage. Ignore their measurement instructions as those are more of a guideline and guess than an accurate measurement like what I'm supplying hahahaha.
This should give great flavor without being too salty. Be sure to do a fry test to confirm if it works for you or you need more/less seasoning per pound.


You should have no problem doing 80/20 Venison brats where it's pure venison meat grind and then the 20% is pork fat. Also at 80/20 the math is simple.
4 pounds of pure ground venison and 1 pound of pork fat = 5 pounds of sausage. Make in increments of 5 or 10 pound batches and it stays simple and produces amazing fresh grilled brats!

I hope this info helps :D

 

[Brokenhandle]

I don't have a recipe but I have run across my go-to Venison Brat seasoning, so here's a little bit of context to start with :D
My whole life I had never found a good brat and I tried and tried. Nothing in Wisconsin, Minnesota, various German restaurants, and places over seas (but I've never been to Germany to try). They were all just "meh".

Then when I got into sausage making I got the Lem 5 pound stuffer and kit and it came with like 10lbs worth of their Fesh Brat seasoning. I used it to make Venison brats where it was 20% trimmed pork backfat and the 80% meat was all pure venison grind.
This made the BEST most amazing brats I had ever tasted in my life!!! I now found one that showed me what could be and I never looked back hahaha.

Almost every year I make fresh Venison brats the same way and I have nailed the seasoning amount by weight so it is consistent since by tablespoon/volume can get off depending on small batches vs large batches.

So if you can't find a recipe that is a winner, feel free to try the the LEM's Backwoods Fresh Brat seasoning at 27.3gm of seasoning per pound of sausage. Ignore their measurement instructions as those are more of a guideline and guess than an accurate measurement like what I'm supplying hahahaha.
This should give great flavor without being too salty. Be sure to do a fry test to confirm if it works for you or you need more/less seasoning per pound.


You should have no problem doing 80/20 Venison brats where it's pure venison meat grind and then the 20% is pork fat. Also at 80/20 the math is simple.
4 pounds of pure ground venison and 1 pound of pork fat = 5 pounds of sausage. Make in increments of 5 or 10 pound batches and it stays simple and produces amazing fresh grilled brats!

I hope this info helps :D

Have you had or tried Lems Backwoods breakfast sausage mix? Wife brought home a package of it... we've never had it before. Just be using pork butt.

Ryan

 

[hoity toit]

I don't have a recipe but I have run across my go-to Venison Brat seasoning, so here's a little bit of context to start with :D
My whole life I had never found a good brat and I tried and tried. Nothing in Wisconsin, Minnesota, various German restaurants, and places over seas (but I've never been to Germany to try). They were all just "meh".

Then when I got into sausage making I got the Lem 5 pound stuffer and kit and it came with like 10lbs worth of their Fesh Brat seasoning. I used it to make Venison brats where it was 20% trimmed pork backfat and the 80% meat was all pure venison grind.
This made the BEST most amazing brats I had ever tasted in my life!!! I now found one that showed me what could be and I never looked back hahaha.

Almost every year I make fresh Venison brats the same way and I have nailed the seasoning amount by weight so it is consistent since by tablespoon/volume can get off depending on small batches vs large batches.

So if you can't find a recipe that is a winner, feel free to try the the LEM's Backwoods Fresh Brat seasoning at 27.3gm of seasoning per pound of sausage. Ignore their measurement instructions as those are more of a guideline and guess than an accurate measurement like what I'm supplying hahahaha.
This should give great flavor without being too salty. Be sure to do a fry test to confirm if it works for you or you need more/less seasoning per pound.


You should have no problem doing 80/20 Venison brats where it's pure venison meat grind and then the 20% is pork fat. Also at 80/20 the math is simple.
4 pounds of pure ground venison and 1 pound of pork fat = 5 pounds of sausage. Make in increments of 5 or 10 pound batches and it stays simple and produces amazing fresh grilled brats!

I hope this info helps :D

Looks like a good one. I will make note of it and try it on my next batch.

HT

 

[Timber II]

Man LIKE ALWAYS you boys go above and beyond! Thank you all for detailed recipes and amounts!

I have to stay away from most pre-mixed spice blends because most are not GF.

I will play around and report back!
Thanks boys!

 

[chopsaw]

I did a search for it and didn’t see much.

You're better off sometimes doing a google search for what you want . Most times you'll get a hit from SMF in the top 5 .
I just googled : deer bratwurst SMF and got these 2 . If people would tag the threads , it would be easier to find them right here . I guilty of not doing it myself , but try to remember .

Venison Bratwurst

We really like bratwurst so decided to use venison along with the pork butt to reduce the fat. The test patty got the wife's approval so guess I am on the right track. Venison Brat 3 lb pork butt 2 lb venison 2/3 cup water 2 Tbs sea salt 3 tsp white pepper 2 tsp marjoram, dry 1 tsp...

www.smokingmeatforums.com

First time venison bratwurst

Hay guys Its papa.t i have recently made some venison bratwurst that turned out outstanding And felt i would pass on the recipe. Are you 7 pounds of venison burger and7 pounds of ground pork butt Four eggs and a pint and a half of milk plus 3 cups powdered milk 1 1/2 tablespoons of pepper 3/4...

www.smokingmeatforums.com

 

[tallbm]

Have you had or tried Lems Backwoods breakfast sausage mix? Wife brought home a package of it... we've never had it before. Just be using pork butt.

Ryan

Yeah it was also in the kit I originally got.
It seemed bland to me according to their instructions but tasted ok when adjusted properly. I didn't write any numbers down on it. My brother liked to use it for his sausage.
Also used their Hot breakfast and was better but might have been similar. Just gotta tweak amounts and do the test patty to sort it out.

Now the Sweet Italian of theirs was awesome! My brother loved that one and bought it to make more.

Finally, the other seasoning of theirs I buy and use besides the Fresh Brat, is their Cured Franks. Makes the best franks I've had and I tried 3-4 different recipes and hands down best franks ever.
I use the Lems Backwoods Cured Franks at 14gm per pound of sausage. I make full pork 80/20 franks with them. I have used wild/feral hog meat and trimmed pork backfat as well as just ground pork butts to make them. Both are amazing and my way to go!
Did try once to do like 5-10 pounds of venison franks 80/20 using pork fat and pure venison grind and it was not nearly as good as the all pork franks.

Now I do have a preference of using the venison for the brats with their seasoning. I can't recall if I tried any all pork brats but the venison brats were so good Ive never felt the need to do all pork brats.
These days my venison goes to the brats and my wild/feral pork goes to the franks.

Then I also do hot links and other sausages with combos of venison and pork or beef and pork, etc. and have no issues with those other home made sausage recipes.
Anyhow, I'm rambling now hahaha I hope this info helps :D

 

[Brokenhandle]

Yeah it was also in the kit I originally got.
It seemed bland to me according to their instructions but tasted ok when adjusted properly. I didn't write any numbers down on it. My brother liked to use it for his sausage.
Also used their Hot breakfast and was better but might have been similar. Just gotta tweak amounts and do the test patty to sort it out.

Now the Sweet Italian of theirs was awesome! My brother loved that one and bought it to make more.

Finally, the other seasoning of theirs I buy and use besides the Fresh Brat, is their Cured Franks. Makes the best franks I've had and I tried 3-4 different recipes and hands down best franks ever.
I use the Lems Backwoods Cured Franks at 14gm per pound of sausage. I make full pork 80/20 franks with them. I have used wild/feral hog meat and trimmed pork backfat as well as just ground pork butts to make them. Both are amazing and my way to go!
Did try once to do like 5-10 pounds of venison franks 80/20 using pork fat and pure venison grind and it was not nearly as good as the all pork franks.

Now I do have a preference of using the venison for the brats with their seasoning. I can't recall if I tried any all pork brats but the venison brats were so good Ive never felt the need to do all pork brats.
These days my venison goes to the brats and my wild/feral pork goes to the franks.

Then I also do hot links and other sausages with combos of venison and pork or beef and pork, etc. and have no issues with those other home made sausage recipes.
Anyhow, I'm rambling now hahaha I hope this info helps :D

Thanks! We will give it a try... funny thing is this is the 1st sausage seasoning that we bought. Ordered some seasonings from Owen's BBQ and order was delayed by a few days so they sent a package of Dakota sausage in with our order for free... loved it! They are great people! Last batch of sausage was given to us from a local small town restaurant supply store... was Farm Style from Butcher and Packer... loved it also!

Ryan

 

[tallbm]

Thanks! We will give it a try... funny thing is this is the 1st sausage seasoning that we bought. Ordered some seasonings from Owen's BBQ and order was delayed by a few days so they sent a package of Dakota sausage in with our order for free... loved it! They are great people! Last batch of sausage was given to us from a local small town restaurant supply store... was Farm Style from Butcher and Packer... loved it also!

Ryan

Oh nice!

I have notes on Owen's German Bologna seasoning. It's my go to bologna seasoning but I had to abandon their measurements and adjust as usual. I believe their instructions were waaaaaaay too salty. This is what I landed on:
6gm seasoning per pound, 8gm Maple Cure per pound (can't alter this since it has cure#1 in it), 4.5gm NDFM per pound


You can never just trust a store bought seasoning. Gotta measure out and weigh according to their instructions for 1 pound, mix and do a fry test. Adjust, write down the measured adjustments until you dial it in.
When you hit the point of "it could use just a little bit more" that is the time to not add more and to just stop. Flavors can concentrate and moisture can leave when smoking, grilling, cooking and the flavor dials right in with what you have vs adding more seasoning and then it being too much once the cooking process happens.

I hope you find this helpful if interested in the Owen's German Bologna seasoning :D

 

[Timber II]

Thanks for the links chopsaw !!