brat questions from rookie

[unclelar1]

50 /50 may be a tad on the dry side,
Could always add a little beef fat.
As far as binder, I use powdered milk In my brats about a cup per 10# and about a cup of water per 5#

[glen]

I usually figure a butt roast at + - 25%, depending on the trim, but even at 30% a 50-50 venison/butt ratio would only give you about 15% fat

[GODUCKS]

Thanks guys, l’ll add some pork fat to it.

[[[global:former-user]]]

This post is deleted!

[rescuefoot]

@davidwang do you have one for sale or are you giving it away?

[[[global:former-user]]]

This post is deleted!

[GODUCKS]

These will be fresh sausages and brats by the way and just pulled from freezer and cooked on grill. Does that make a difference on if a binder is needed?

[unclelar1]

I like using a little binder in my brats, seems to keep them juicier when I grill
I don’t use binder in my Italian sausage or breakfast sausage

[Jonathon]

Guys, just pointing out that I am deleting the @davidwang account. I don’t want to get into other companies using Meatgistics as a way to sell their products to our customers. Sales between you guys of used equipment is 100% fine though!

[cdavis]

Jonathon thanks for deleting that. I think that was very inappropriate of him.

[Jonathon]

cdavis The number of accounts that are obvious spam that we have been deleting recently is pretty astounding as compared to a year ago. Growing pains I guess!

[Chef]

Jonathon Is the community flagging these spams well enough or do we need to step it up, I guess does flagging them make it easier or more difficult for you?

[TexLaw]

Jonathon Delete away. That guy probably goes into restaurants and tries to set up his own taco stand. Not cool.

GODUCKS, how did your brats come out?

[GODUCKS]

TexLaw

They were “okay”, I ended up doing antelope, beef brisket, ghost pepper cheese and pork shoulder with Hot Link seasoning. There was just something different about them that I can’t place a finger on. Was my very first time doing any sausage making.