adding bacon to brats?

  • riverruns
    Inactive
    Posts: 2218
    February 5, 2015 at 9:22 pm #1507765

    I would like to add some bacon to a batch of brats I plan on making. The brats would not be smoked after I stuff them. Would there be an issue with adding the bacon? My thought was 15# pork trim, 6# beef, 4# cheap bacon. Along with my seasoning. Thanks

    hl&sinker
    Inactive
    north fowl
    Posts: 605
    February 5, 2015 at 10:09 pm #1507799

    I see no concern aside from the ratio negates the objective of the bacon. Just adds to the ratio of fat trim with a diluted mixture of smoke and suger and salt. Eliminate bacon add liguid smoke and maple syrup to keep ration equil and salt to compensate. If smoking eliminate liquid smoke. Why pay $3.99 a pound and up rather than a splash of the other.

    Or eat the bacon add bacon grees.

    WarEagle
    Posts: 210
    February 5, 2015 at 10:15 pm #1507804

    sounds good! I use bacon in our venison brats!

    steve-fellegy
    Resides on the North Shores of Mille Lacs--guiding on Farm Island these days
    Posts: 1294
    February 6, 2015 at 6:33 am #1507867
    riverruns wrote:

    I would like to add some bacon to a batch of brats I plan on making. The brats would not be smoked after I stuff them. Would there be an issue with adding the bacon? My thought was 15# pork trim, 6# beef, 4# cheap bacon. Along with my seasoning. Thanks

    The local “grub factory” ( Super Value) here in Aitkin stocks “bacon/breakfast sausage” and it is GREAT. The recipe/percentages of bacon? I have no idea…

    I add 25 percent bacon to our LEAN ground venison instead of the typical pork/beef that many do. It’s is also GREAT!

    riverruns
    Inactive
    Posts: 2218
    February 6, 2015 at 7:06 am #1507875

    I found bacon here for $1.69#. Figured that was cheap enough to through into this mixture. I fried up a pound and its pretty good. I’m just not sure on the ratio amount?? Thanks.
    Shawn

    steve-fellegy
    Resides on the North Shores of Mille Lacs--guiding on Farm Island these days
    Posts: 1294
    February 6, 2015 at 7:23 am #1507884

    Just a guess but I would say your 4lbs. to 25lbs. total would be good to start with–maybe doing it in two or more batches using more or less in the others?

    My concern would be adding too much bacon would make it too salty? Or use less salt than the original recipe calls for if adding a lot of bacon?

    Gregg Pfeifer
    Fort Atkinson, WI
    Posts: 889
    February 6, 2015 at 7:33 am #1507890
    WarEagle wrote:

    sounds good! I use bacon in our venison brats!

    x2. Bacon in venison brats is the only way I like them. I enjoy most venison products but the brats I can live without unless there’s bacon added.

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