Venison Brats..

[sam3]

My good friend gave me 26 lbs of ground venison last week, awfully nice of him. He asked me if I could make some Venison Brats for him. Sure!

I had my eyes set on "Shooter Rick's Attitude Brats" but then soon discovered I didn't have the soy concentrate. So I went with this one.

4 lb pork butt
1 lb venison
2/3 cup water

2 Tbs sea salt
3 tsp white pepper
2 tsp marjoram, dry
1 tsp caraway seed
2 tsp thyme
1 tsp coriander seed
1 tsp dry mustard
1 tsp turmeric



Mixed and going to rest overnight.


Out the next morning. I gave this a gentle mix again after the pic.


Crisco on the "O" ring and stuff tube.


Packed in nicely.


Wa Laa!


Stuffed into 29-32mm hog casings.

The tumeric is a strong spice and I initually thought it was going to be too dominant with this mix. But it mellowed out overnight and my wife thought it had a good flavor. Now I just need to make that other batch so I have something to compare it too.

Oh.....being everything was out and I was making a mess again. I made another 7.5 lbs of Sweet Italian .

Thanks for looking.

 

[bama bbq]

I gotta get into Charcuterie.  Those look great!

 

[BGKYSmoker]

Great looking V Brats Sam

 

[johnnie walker]

Nice looking Brats, Sam. Those Italian sausages look good too!

 

[jack07]

venison brats...yumm!

 

[driedstick]

Those look good.

 

[diggingdogfarm]

Very nice!


~Martin

 

[sam3]

Very nice!
~Martin

Those Sweet Italian links were your recipe Martin. Thanks again for posting it!

Thanks everyone.

 

[diggingdogfarm]

I'm glad you like it!

Byram Twp., ay?

The better half is from over in Oxford, north of Washington.

~Martin

 

[sam3]

I'm glad you like it!
Byram Twp., ay?
The better half is from over in Oxford, north of Washington.
~Martin

Very familiar with Oxford. I've done some hunting near there. Beautiful area out there.

I haven't made your Hot recipe yet, the wife likes the sweet. She adds red pepper flakes to her sauce to heat it up.

 

[gersus]

Looks great! Are those jigs hangin on your wall? They look bigger than the ones we around here.

 

[sam3]

Looks great! Are those jigs hangin on your wall? They look bigger than the ones we around here.

Thanks gersus.

Yep, those are deep water fluke bucktails. 2-8 oz.

 

[boykjo]

awesome..................

Joe
 

 

[couger78]

Really nice work, Sam.

Two platefuls of some delicious-looking links!

Great color & shape.

Re: tumeric—this is definitely a spice that requires a 'deft' had when incorporating it into a recipe. Too much and you wind up with a chalky, bitter taste.

Seeing your pics, it's time for me to make some more italians! 

Kevin

 

[sam3]

Really nice work, Sam.

Two platefuls of some delicious-looking links!

Great color & shape.

Re: tumeric—this is definitely a spice that requires a 'deft' had when incorporating it into a recipe. Too much and you wind up with a chalky, bitter taste.

Seeing your pics, it's time for me to make some more italians! 

Kevin

Thanks Kevin.

The tumeric definitely mellowed out after an overnight sit, but gave it nice yellow/orange color too. Nice.

Next time I am going to try a little more venison, just to experiment.

 

[smokinhusker]

Those look great!!! I made ShooterRicks brats and they were pretty darn good. Will have to give your recipe a try soon.

 

[sam3]

Those look great!!! I made ShooterRicks brats and they were pretty darn good. Will have to give your recipe a try soon.

Thanks Alesia. I really wanted to try Shooter Rick's myself. But these are different, have a nice flavor and color. I ordered the Soy Concentrate yesterday from TSM, so I'll be making Shooter Rick
's soon.

I hope life is returning to normal for you out there. Prayers go out to you and all those families affected.