Just looking for a little input. I usually make brats at a ratio of 1.5 lbs venison, 1 pound pork and 0.325 lbs pork fat. However, pork fat has been harder to come by this year and I’m looking for other options. Specifically, are their any additives that I could mix with straight venison and seasoning to help with the moisture content enough to make an ‘enjoyable’ edible product?

]]>https://waltonsdev.nodebb.com/topic/2000/making-brats-with-just-venisonRSS for NodeFri, 11 Sep 2026 09:29:24 GMTTue, 21 Jan 2020 20:48:40 GMT60weirich76 For fresh products another option would be phosphates and carrot fiber together. The phosphates are going to raise your pH and shorten the shelf life but if you keep them frozen until you are ready to cook it shouldn’t be an issue! Check out this https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst for some more information

]]>https://waltonsdev.nodebb.com/post/11781https://waltonsdev.nodebb.com/post/11781Tue, 21 Jan 2020 21:55:09 GMTweirich76 sure gel or carrot fiber

]]>https://waltonsdev.nodebb.com/post/11770https://waltonsdev.nodebb.com/post/11770Tue, 21 Jan 2020 21:12:10 GMT