Wild Game

[dlcoleman2]

I ordered seasoning to attempt to make bratwurst out of venison. I was curious if people used pork butts or beef fat to mix with venison and what percentage of each they used? Just thought i would try to get some advise before I attemted it. Thanks in advance!

[RafterW]

I saw a post on this recently. The general consensus was that there were more than one way to skin this cat, but I noticed two prominent methods.

50/50 Venison, Porkbutt
50/30/20 Venison, Porkbutt, Pure Pork Fat

The trouble with 50/50 is that a porkbutt generally has about 30% fat in the total meat block so your are ending up with a sausage with somewhere around 10-15% fat, rather than 30%

[kyle]

dlcoleman2 I do 50/50 venison and pork butts. Look for a butt with a thick fat cap. I find its plenty of fat

[processhead]

My preference is for a venison brat with a higher pork fat content than I can get by adding pork butt alone.
I am a proponent of 50/30/20 venison/pork butt/ pork fat.

[Dr_Pain]

All this talk of wild game brats is making me hungry. Fat is flavor and also moisture! I agree with processhead that a good 20% of straight fat combined with the 30% fat pork butt makes for a tasty brat

[18handicapper]

50//50 venison, and pork butt

[Denny O]

Why did I think this post was going to be about a sports game on the boub-tube tonight?

[mherman]

Have mostly gone 50/50 venison and pork butt. That is enough fat for us.

If you’d like a fattier brat, try the 50/30/20. Maybe 50/40/10.

It’s really up to how you’d like your brats.

[calldoctoday]

processhead That is pretty close. I thought maybe just a bit more pork & a bit less fat, but very close to what we like.

[bocephus]

RafterW Find some bacon ends and pieces, they are usually pretty fatty and add them.

[Tom Mitchell]

dlcoleman2 I use pork fat and trimmings and go with 30%. Keep it as cold as you can when grinding and stuffing to keep the fat from rending out. Any less fat and the brats always seem dry to me!