<![CDATA[Wild Game]]>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!

]]>https://waltonsdev.nodebb.com/topic/4866/wild-gameRSS for NodeThu, 10 Sep 2026 23:20:51 GMTFri, 07 Jan 2022 17:04:27 GMT60<![CDATA[Reply to Wild Game on Mon, 10 Jan 2022 00:25:33 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/64412https://waltonsdev.nodebb.com/post/64412Mon, 10 Jan 2022 00:25:33 GMT<![CDATA[Reply to Wild Game on Sat, 08 Jan 2022 15:51:38 GMT]]>RafterW Find some bacon ends and pieces, they are usually pretty fatty and add them.

]]>https://waltonsdev.nodebb.com/post/64282https://waltonsdev.nodebb.com/post/64282Sat, 08 Jan 2022 15:51:38 GMT<![CDATA[Reply to Wild Game on Sat, 08 Jan 2022 13:02:14 GMT]]>processhead That is pretty close. I thought maybe just a bit more pork & a bit less fat, but very close to what we like.

]]>https://waltonsdev.nodebb.com/post/64251https://waltonsdev.nodebb.com/post/64251Sat, 08 Jan 2022 13:02:14 GMT<![CDATA[Reply to Wild Game on Sat, 08 Jan 2022 12:22:47 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/64247https://waltonsdev.nodebb.com/post/64247Sat, 08 Jan 2022 12:22:47 GMT<![CDATA[Reply to Wild Game on Sat, 08 Jan 2022 07:19:05 GMT]]>Why did I think this post was going to be about a sports game on the boub-tube tonight?

]]>https://waltonsdev.nodebb.com/post/64244https://waltonsdev.nodebb.com/post/64244Sat, 08 Jan 2022 07:19:05 GMT<![CDATA[Reply to Wild Game on Sat, 08 Jan 2022 00:01:50 GMT]]>50//50 venison, and pork butt

]]>https://waltonsdev.nodebb.com/post/64213https://waltonsdev.nodebb.com/post/64213Sat, 08 Jan 2022 00:01:50 GMT<![CDATA[Reply to Wild Game on Fri, 07 Jan 2022 19:55:04 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/64158https://waltonsdev.nodebb.com/post/64158Fri, 07 Jan 2022 19:55:04 GMT<![CDATA[Reply to Wild Game on Fri, 07 Jan 2022 18:21:31 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/64147https://waltonsdev.nodebb.com/post/64147Fri, 07 Jan 2022 18:21:31 GMT<![CDATA[Reply to Wild Game on Fri, 07 Jan 2022 18:03:11 GMT]]>dlcoleman2 I do 50/50 venison and pork butts. Look for a butt with a thick fat cap. I find its plenty of fat

]]>https://waltonsdev.nodebb.com/post/64146https://waltonsdev.nodebb.com/post/64146Fri, 07 Jan 2022 18:03:11 GMT<![CDATA[Reply to Wild Game on Fri, 07 Jan 2022 17:19:25 GMT]]>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%

]]>https://waltonsdev.nodebb.com/post/64145https://waltonsdev.nodebb.com/post/64145Fri, 07 Jan 2022 17:19:25 GMT