Just looking for a little input. I usually make brats at a ratio of 1.5 lbs venison, 1 pound pork and 0.325 lbs pork fat. However, pork fat has been harder to come by this year and I’m looking for other options. Specifically, are their any additives that I could mix with straight venison and seasoning to help with the moisture content enough to make an ‘enjoyable’ edible product?

I’m curious what jerky seasonings should be using water and which ones shouldn’t. Maybe they all are, but that’s why I’m asking. I noticed the pepper and garlic lists water on the bag but I believe the bold does not. Is there a table or list anywhere showing what seasonings should be using water vs which are dry marinades?