Hi all, jut finished up 5 lbs. bacon with Walton’s imitation bacon #2. That’s with 3 1/2 lbs. venison and 1 1/12 lbs. pork sausage. I followed the Meatgistics video and then smoked it for about 5 hrs. till it reached 170 deg. When adding the water had a brain fart and put in twice as much as required. After thinking about it over night, I remembered that carrot fiber will absorb 26 times it weight of water. Since I had used it tin the mix originally , I added a 1/4 cup more in the am. remixed it, refrigerated o’nite and put it the smoker this am. Turned out famtastic!!! I put in all the steps so that folks realize that just because one might screw up a step in making a product, there may be a solution. In this case, there was a solution and it worked out perfectly. Good cooking to you !!! Forever Blue

I agree that hog casings are best for brats. I’ve used collagen and have the same problems, in fact, when cooked, the brats swell up and the collagen doesn’t ,resulting in swollen ends with a kind of restricted center…like the brat is wearing a girdle! Not a good bite thru either.

Jonathon I think my problem was that I put then in the oven at 300 deg. and they cooked too fast which dried them out. Ratio was 20% pork sausage to my venison. in the past I have just stuffed them, then frozen them and cooked them by grilling or boiling to 165 deg. I was thinking it would be good to have them cooked, frozen, then simply heat them through instead of worrying about the temps later. My thinking now has changed !!

Made 7 1/2 lbs. venison/pork brats today w/Jerry’s seasoning. Good stuff, but cooked them (in the oven) too long. Taste alright, but a bit dry, almost like meat sticks. Wanted to get them to 160 deg. but know now that that was mistake. Dried them right out !! The last time, I boiled them and that was better. May try to smoke them…any suggestions ??

I’ve been blue ever since March…(in spite of covid-19) and proud of it !!!

I cook them totally in the microwave. I’ve not had a problem except at seems that the brat appears to swell and push out at the ends. Doesn’t change the shape of the brat or the taste. I just peel off the casing and eat em’ I don’t microwave all my brats, but even when I cook them other ways (boil, grill, fry) the casing acts the same way. I think you have it right about the addition of water.

As for defrosting, usually I pop them in the microwave and using an instant thermometer check til they reach 160 deg.

My last batch was 2 lbs. only, I added about 1/3 cup of water. I put them in the freezer til well frozen (over night) then vacuum packed with 4-5 in each pack.

Mschmidt The H and T are two different strengths of collagen casings, both are available from Watson’s. See the above from post Jonathon.

Jonathon Don’t cook them, but freeze them solid, then vacuum pack them.

I’ve never tried to smoke 'em. I just load them up, eat one or two and freeze the rest. I have noticed that the collagen casings sort of just slough off when they are cooked. Maybe I should get the H instead of the T type collagen casings ???

I’m kinda stuck on Jerry’s. Not hot and flavorful,

Made two loaves of sourdough today, too. Don’t know how to post the pics, but they are beautiful !!! Can’t find yeast around here, but as long as I don’t kill my starter I’m OK. (South east MI)

Here in southern MI, our lightening started about midnight, heavy rain and thunder for the next 2 hours and simply rain til dawn…raining off and on all day with beautiful sunshine peeking thru now and then til 3p or so…now gloomy and misty. Really pretty good day all told since we’re stuck in and are tired of TV so now we watch the weather !!

love that mild italian seasoning !!Yumm