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