Brats and Snack stick Meat Mixture
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Just got done processing 200lbs of meat into sticks, brats, summer sausage and jerky. We had 80 lbs of venison scrap meat and added 80 lbs of pork shoulder for the brats and sticks. We did venison and pork fat for the summer sausage. It was a great experience and the first time we did this kind of volume and using all different Walton’s seasonings (first time with Walton’s and loved ever flavor we have made). Because we tried so many different seasonings, we have a bunch left over (made 12lb batches). My question is if it is ok to use just pork butts for making more sticks and brats or if I should be mixing beef or something else. I don’t want to hold on to the seasonings until next deer season. Any help with both brats and sticks would be greatly appreciated.
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cfkarch That sounds like a good days work to me! Pork butts/shoulders are (in my mind) the best thing to use to make sausage. It has the right fat content and a the fat is a little harder up on that area so it should hold it’s definition slightly better. Brats are the easiest thing to make, just grind twice using either a 3/16th plate or once through a 3/8 and then once through a 3/16, mix in your seasoning, stuff and grill! So, that’s what I would do after making up 200 lb. Also, don’t be afraid to use left over summer sausage, snack stick or whatever to make brats! The salt content will be slightly higher than normal but shouldn’t be too noticeable. If you are thinking of using jerky seasoning just use about 3/4ths the amount of meat when figuring the seasonings as jerky tends to be formulated with less intensity as it is a “topical” seasoning.
Pics?
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cfkarch That sounds like a good days work to me! Pork butts/shoulders are (in my mind) the best thing to use to make sausage. It has the right fat content and a the fat is a little harder up on that area so it should hold it’s definition slightly better. Brats are the easiest thing to make, just grind twice using either a 3/16th plate or once through a 3/8 and then once through a 3/16, mix in your seasoning, stuff and grill! So, that’s what I would do after making up 200 lb. Also, don’t be afraid to use left over summer sausage, snack stick or whatever to make brats! The salt content will be slightly higher than normal but shouldn’t be too noticeable. If you are thinking of using jerky seasoning just use about 3/4ths the amount of meat when figuring the seasonings as jerky tends to be formulated with less intensity as it is a “topical” seasoning.
Pics?
Jonathon Thanks for the great info. I really appreciate it. It was a good four days of work plus vacuum sealing. One additional question…does it help to have the brats sit for a bit in the fridge to let the seasoning get through the meat or is there no difference. Would love to make fresh brats for a party and grill immediately but want to make sure I have as much flavor as possible.
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cfkarch With brats I don’t feel like they need to sit to develop. With cured sausages, I DO think that they are better after a day or two but our application specialist insists that there is no evidence to back this up. Going right from stuffing to grilling is perfect in my mind!
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cfkarch With brats I don’t feel like they need to sit to develop. With cured sausages, I DO think that they are better after a day or two but our application specialist insists that there is no evidence to back this up. Going right from stuffing to grilling is perfect in my mind!
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