Venison brats

[Sakangler]

Figured food as my first thread starter would be acceptable. Doing a 60 40 venison pork batch. Haven't done brats before, any tips, recipes or special seasoning any one would care to share would be great. Mossy mo?

 

[Tymurrey]

Just did a batch of brats today along with all the other sausage. We just used the standard pork casings to make it easy and twisted them into bread sized sticks. Used the philly cheese steak seasoning from Owens BBQ. The fried test patty tasted damn good, we had added around 1.5lbs of pepper jack cheese. Also made some country style sausage using their seasoning, and I made some sausage using the chipotle wildfire seasoning that turned out awesome.

 

[BDub]

http://www.owensbbq.com

 

[Account Deleted]

Made some boudin today. Just got out of smoker. Hope it turns out right. The pre-smoked stuff was pretty good.

 

[deleted___account]

Made some boudin today. Just got out of smoker. Hope it turns out right. The pre-smoked stuff was pretty good.

Same here couple days ago. Deeeeeeeeeeeeeec

 

[Account Deleted]

Did you fall asleep at the keyboard 701?

 

[svnmag]

I've never seen Uncle Steve make sausages. This is perplexing.

 

[guywhofishes]

boredom and sausage don't mix

 

[svnmag]

Not with my recipe. I can fiddle with it in a spell of boredom and things presently turn lively.

 

[deleted___account]

Speaking of sausage, does any of the butchers round minot sell deer sausage by any chance?

 

[Fly Carpin]

Speaking of sausage, does any of the butchers round minot sell deer sausage by any chance?

Unless they're getting it from a USDA inspected operation, probably not. It's illegal to sell wild venison unless you take an inspector hunting with you

 

[nxtgeneration]

I made a batch of Owen's Wisconsin Style Brat. Tuned out awesome. did it the same as Tymurrey. Just put it in casings like ring sausage and twisted it into bun sized links then vac sealed it. I've only cooked a few packages so far but its been good. Boiled in beer then finished on the grill.

 

[LiebelsGuide]

Just finished processing my deer yesterday. Made 12.5lbs of Philly Cheese-steak and 12.5lbs of Wisconisn Style Brats from Owens BBQ. Both are very good! I don't imagine those staying in the freezer too long with ice fishing season in full swing! Also made 12.5lbs of Breakfast sausage from Owens and that is tasty!

 

[Vollmer]

Just finished processing my deer yesterday. Made 12.5lbs of Philly Cheese-steak and 12.5lbs of Wisconisn Style Brats from Owens BBQ. Both are very good! I don't imagine those staying in the freezer too long with ice fishing season in full swing! Also made 12.5lbs of Breakfast sausage from Owens and that is tasty!

Liebel are you running that tournament on west sak?

 

[LiebelsGuide]

Liebel are you running that tournament on west sak?

No I am not running the catch for a cure that is this weekend(Jan 16th), but I will be fishing it! Should be a good time! I am helping with the Rooster Run out of Skunk Bay on Feb 20th & 21st.

Back to this topic, I added 1.25lbs of pepper jack to the Philly Brats and did just like the others and used regular hog casing. It was a long process using my small Cabelas grinder as a stuffer but it got the job done. Will probably buy a stuffer before doing another batch just for speed.

 

[Biglunch]

http://www.psseasoning.com/

I like the onion brat

 

[scrotcaster]

No I am not running the catch for a cure that is this weekend(Jan 16th), but I will be fishing it! Should be a good time! I am helping with the Rooster Run out of Skunk Bay on Feb 20th & 21st.

Back to this topic, I added 1.25lbs of pepper jack to the Philly Brats and did just like the others and used regular hog casing. It was a long process using my small Cabelas grinder as a stuffer but it got the job done. Will probably buy a stuffer before doing another batch just for speed.

What kind of cheese is best to use? iam actually making a batch of philly brats this weekend and never thought about adding cheese

 

[Tymurrey]

I added about 2 lbs of pepper jack high temp cheese to all the sausages that I made this weekend.

25 lbs chipotle wildfire - haven't tried it in links yet but fried in a patty was excellent
25 lbs country style - first batch out of smoker last nite, unsmoked patty tasted good
25 lbs cervelat summer sausage - 1/3 of pork beef and venison turned out really good, added some brown sugar as seemed alittle salty when tried before stuffing
25 lbs philly cheese steak - tasted excellent in patty

also made 5 lbs of jerky with the black pepper and garlic, honey bbq, chipotle lime, & mesquite but pulled them out of the dehydrator in the middle of the night so haven't taste tested much yet

hopefully will be trying the smoked country style tonite.

 

[You]

Just finished processing my deer yesterday. Made 12.5lbs of Philly Cheese-steak and 12.5lbs of Wisconisn Style Brats from Owens BBQ. Both are very good! I don't imagine those staying in the freezer too long with ice fishing season in full swing! Also made 12.5lbs of Breakfast sausage from Owens and that is tasty!

let me know if they hold up. i did these two flavors a couple years ago, along with another, (mushroom i think)

day of they all tasted AMAZING, but they did not freeze well, at all. 4 different freezers (we split meat) and everyone reported back that they quickly went to crap.

no cure? not enough cure? i don't know, but i quit testing owens products after that (except for tatonka dust, love that shit :;:rockit)

 

[ItemB]

I added about 2 lbs of pepper jack high temp cheese to all the sausages that I made this weekend.

25 lbs chipotle wildfire - haven't tried it in links yet but fried in a patty was excellent
25 lbs country style - first batch out of smoker last nite, unsmoked patty tasted good
25 lbs cervelat summer sausage - 1/3 of pork beef and venison turned out really good, added some brown sugar as seemed alittle salty when tried before stuffing
25 lbs philly cheese steak - tasted excellent in patty

also made 5 lbs of jerky with the black pepper and garlic, honey bbq, chipotle lime, & mesquite but pulled them out of the dehydrator in the middle of the night so haven't taste tested much yet

hopefully will be trying the smoked country style tonite.

How long did you smoke it for? What percentage of pork to deer did you use?