Bare with me guys as I am rand new to this and know nothing, but have a few questions.
First is I would like to make a small batch of jalapeño cheddar antelope brats, I don’t know what pork I should use and what ratio. I was going to use 3 pounds of antelope meat that already has 10% fat added so as it sits, its a 90/10 ratio from the meat processors.

Second question is I cant ever find the type of sausage I used to smoke and would just cut up and eat with spicy BBQ sauce so I want to make my own. Would be shaped like a polish sausage but had a different flavor. The good old fashioned kind you get on your plate at a bbq restaurant is what I am after. However all I see is seasoning for brats or Italian seasoning. If I haven’t confused you yet, I hope you can point me in the right direction here. Thanks guys.

3rd and final question, I just became very interested in the hobby the other day after helping my brother do some things with his elk. Im just looking for recommendations for meat grinder, sausage stuffer and meat mixer. Plus anything else you may suggest I need. Thanks for a great place to get started!

This would be amazing, if you find the magic trig let us know.

Jonathon your reply stated 0/50 mix with untrimmed pork butts, could you please clarify. Thanks for the help.

A couple questions from a rookie making brats for the first time. Plan to make some venison Hatch green chili brats, fresh so no cure will be used, plan to freeze then grill at another time. Forgot to buy a binder and wondering if this will be an issue and if so what can I buy as a replacement. Also wondering how do I know how much water to use based on weight of batches? My plan is to use 50/50 venison and pork butt, which to my understanding would give me approx. 70/30 ratio but I know some brats and some sausages like Texas Hot links should be in 60/40 range. Was going to add some pork belly to get 60/40 ratio but no idea how much I need to add. Thanks guys