Venison Bratwurst

Post Reply
User avatar
DLFL
Passionate
Passionate
Posts: 336
Joined: Wed Oct 05, 2011 21:10
Location: Florida

Venison Bratwurst

Post by DLFL » Wed Feb 22, 2012 18:38

We really like bratwurst so decided to use venison along with the pork butt to reduce the fat. The test patty got the wife's approval so guess I am on the right track.


Venison Brat

3 lb pork butt
2 lb venison
2/3 cup water

2 Tbs sea salt
3 tsp white pepper
2 tsp marjoram, dry
1 tsp caraway seed
2 tsp thyme
1 tsp coriander seed
1 tsp dry mustard
1 tsp turmeric

Grind all dry ingredients

Grind meat with 3/16 plate (5mm)
Add water and dry ingredients to ground meat
Mix all ingredients thoroughly
Stuff into 32mm - 36mm casings, 4 inches long
Refrigerate or freeze for latter use.



Image
Dick

Never quit learning!
User avatar
NorCal Kid
Passionate
Passionate
Posts: 338
Joined: Thu Jun 02, 2011 23:43
Location: Sunny Northern California

Post by NorCal Kid » Wed Feb 22, 2012 19:35

Wow, Dick!
Those are some great Bambi-brats!

nice job!

Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Thu Feb 23, 2012 00:06

Oh yeah... you're gettin' the hang of it Dick! Lookin' good. :wink:

Best Wishes,
Chuckwagon

PS. Maybe we should tell beginners that to smoke these, they should add 1 tspn. of Cure #1 to the recipe.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Post Reply