Anyone have experience with deer/beef brats?

[luckyduk]

I am wanting to make some deer/beef brats, I have the sheep casings to use up from deer kielbasa. I searched and found many many recipes, but was kind of curious if anybody has a good brat recipe? I would rather try something that is decent enough for someone to post versus making something that my dogs won't even eat!!@!!
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[Harry Nutczak]

I would go with pork over beef for a bratwurst-type fresh sausage, beef would be better for a cured smoked sausage than a fresh one IMO.

2-1 venison to pork trimmings, or 50-50 venison to trimmed pork shoulder or butts and use a standard brat seasoning mix available from a few places on the web.

Another option would be to use 1-1-1 venison, pork, and veal! I just love a veal brat.

Make sure all the fat is off the venison, the melting point is higher then our mouth temperature and it tends to coat a person tongue & teeth and has a foul taste to it. Pork and beef fat melts lower and that is why it does not stick to our teeth & tongue and we find it so delicious

Cube the meat, season it, mix it, grind it, cook a patty in a pan to proof the flavor and consistency adjust if needed then stuff.

freeze a few pound solidly, wrap tightly, and send them up to me via USPS priority mail so I can try them out! (Please)
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[luckyduk]

I would use pork, but i cannot eat it, I am allergic to it unfortunately.
That is why I am kind of curious if anyone has tried beef.
I guess it anything else I will try a small batch, freeze and cook them to see if worth wasting the time, effort and venison on them!
I have gotten beef/venison brats done from lockers before, they were boring on the flavor side, but they were precooked. Not sure if I want that.
Any other ideas?
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[trapper]

I made some using one of ryteks recipes. I have it written down at home but I believe I settled on 2 1/2lbs of beef fat and 7 1/2lbs venison. I made brats, italian, and chorizo all with that ratio and recipes from his book. We liked them all but we just usually buy a bunch of pork butts now and mix all sausage 50/50 venison to whole pork butts.

[Harry Nutczak]

No pork? that would explain the sheep casings then too huh?

For fat, try using beef suet (the fat from around the kidneys) it has a low melt point and no connective tissue. Maybe 80-20 venison to suet.
Be careful, many grocery stores are naming all beef fat trimming suet lately, you do not want body fat in there. the melt point and texture is different

Freeze the suet, grind it, re-freeze it. then weigh it to get the correct ratio for the venison. Blend seasonings, keep it all super cold and freeze the grinder head and stuffer to keep smear to a minimum, stuff cook and enjoy.

Cooking venison brats, many people will overcook them and they will be dry and crumbly, watch your internal temps to avoid this. The addition of some emulsifiers and binders may also help for this too.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[luckyduk]

Thanks for sharing that Harry, I have some beef talo I was going to add, maybe I will just put that in my burger grind. Maybe I will try and find some suet at my locker to mix in.
_________________
Lucky's Q Competition Team and Catering
Stumps sw3X5 with insulated firebox and warmer
Gotta love my Stump's