WI_GameMeats
Fire Starter
Thawed out meat and got supplies ready to stuff roughly 12lbs of brats. Then it hit me that I really didn't want to dirty the stuffer, so patties it was.
Recipe is as follows:
All ground and ready to mix by hand - added seasoning, cold water and mixed.
First hand mix done - back into the grinder for one more round.
Final Mix - measured patties to 1/3 lb each.
I "pre-freeze" them in the freezer bags before vacuum sealing so that the patties don't squish and become misshaped.
Forgot to get a picture of the test patty, or a couple that I grilled up because they were eaten so fast.
All in all, I'm glad I halved the seasoning due to the salt level. Although, Next time I make these, I will be adding more granulated garlic and white pepper for flavor. Salt level was perfect for me.
Recipe is as follows:
- 7.5 lbs Ground Pork
- 4lbs Ground Venison
- 1lb Pork Fat
- 1/2 cup plus 1 tsp (2tsp per pound of meat) - P.S. Seasonings Onion and Garlic Brat Seasoning (I don't like things very salty, so I halved the recommended seasoning)
All ground and ready to mix by hand - added seasoning, cold water and mixed.
First hand mix done - back into the grinder for one more round.
Final Mix - measured patties to 1/3 lb each.
I "pre-freeze" them in the freezer bags before vacuum sealing so that the patties don't squish and become misshaped.
Forgot to get a picture of the test patty, or a couple that I grilled up because they were eaten so fast.
All in all, I'm glad I halved the seasoning due to the salt level. Although, Next time I make these, I will be adding more granulated garlic and white pepper for flavor. Salt level was perfect for me.
