I am able to find specials and get pork butt for 99 cents. Also found a butcher down the road who can provide pork fat for 50 cents a pound as they butcher every couple days.

Just got done processing 200lbs of meat into sticks, brats, summer sausage and jerky. We had 80 lbs of venison scrap meat and added 80 lbs of pork shoulder for the brats and sticks. We did venison and pork fat for the summer sausage. It was a great experience and the first time we did this kind of volume and using all different Walton’s seasonings (first time with Walton’s and loved ever flavor we have made). Because we tried so many different seasonings, we have a bunch left over (made 12lb batches). My question is if it is ok to use just pork butts for making more sticks and brats or if I should be mixing beef or something else. I don’t want to hold on to the seasonings until next deer season. Any help with both brats and sticks would be greatly appreciated.

Jonathon Thanks for the great info. I really appreciate it. It was a good four days of work plus vacuum sealing. One additional question…does it help to have the brats sit for a bit in the fridge to let the seasoning get through the meat or is there no difference. Would love to make fresh brats for a party and grill immediately but want to make sure I have as much flavor as possible.

Jonathon thanks for the advice Jonathon!