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  5. Venison Brat Ratios with Pork Butt and Bacon

Venison Brat Ratios with Pork Butt and Bacon

Scheduled Pinned Locked Moved Meat Processing
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  • C Offline
    C Offline
    CaptMike
    wrote on last edited by
    #1

    Great site. I am ready to make some venison burger, and brats. I want to mix the venison with pork butt, and bacon. I’ve seen up to a 50/50 mixture when adding pork butt, versus 80/20 if using straight suet. Is this correct? I would guess the difference is because you are also adding meat with the PB. I would also subtract some PB, and replace with bacon. Thank you.

    B 1 Reply Last reply
    0
    • N Offline
      N Offline
      nicholls47
      Yearling
      wrote on last edited by
      #2

      I just made some brats w deer and pork butt-I used 50/50, and they came out great!

      B 1 Reply Last reply
      1
      • N nicholls47

        I just made some brats w deer and pork butt-I used 50/50, and they came out great!

        B Offline
        B Offline
        bocephus
        Team Orange Power User Canning Masterbuilt Veteran
        wrote on last edited by
        #3

        nicholls47 That is the ratio I am thinking of using for my elk and venison brats.

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        • peterbP Offline
          peterbP Offline
          peterb
          Yearling
          wrote on last edited by
          #4

          I always use 50/50 deer/elk and pork butter. Nice and juicy without so much fat that you grill catches on fire.

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          0
          • C CaptMike

            Great site. I am ready to make some venison burger, and brats. I want to mix the venison with pork butt, and bacon. I’ve seen up to a 50/50 mixture when adding pork butt, versus 80/20 if using straight suet. Is this correct? I would guess the difference is because you are also adding meat with the PB. I would also subtract some PB, and replace with bacon. Thank you.

            B Offline
            B Offline
            bocephus
            Team Orange Power User Canning Masterbuilt Veteran
            wrote on last edited by
            #5

            CaptMike I like venison and pork butt mixed 50/50 I think it makes great 1/3 lb burgers for the grill, top with green chile and cheese.

            1 Reply Last reply
            0
            • C Offline
              C Offline
              CaptMike
              wrote on last edited by
              #6

              I just mixed 50 venison, 25/25 pork butt/bacon, then stuffed three casings. First time for that. I may have overstuffed them. But they look good. I had to pack it in for day, so will vacuum seal and freeze it to continue at another time. Does anyone use the same meat for burgers, and sausage stuffing? I will try that out shortly, after a lot of clean up. Jalapeño German Beer Brats!!! Thank you all for the replies.

              B 1 Reply Last reply
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              • C CaptMike

                I just mixed 50 venison, 25/25 pork butt/bacon, then stuffed three casings. First time for that. I may have overstuffed them. But they look good. I had to pack it in for day, so will vacuum seal and freeze it to continue at another time. Does anyone use the same meat for burgers, and sausage stuffing? I will try that out shortly, after a lot of clean up. Jalapeño German Beer Brats!!! Thank you all for the replies.

                B Offline
                B Offline
                bocephus
                Team Orange Power User Canning Masterbuilt Veteran
                wrote on last edited by
                #7

                CaptMike I often hold some of the meat for burgers.

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