Venison Brats

Ended up with 86 jalapeño/cheddar and 36 regular. Also a bunch of 70/30 ground. Already had some for dinner.
DT

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Nicely done! Where did your seasonings come from?

I just use Backwoods from Fleet.
DT

Excellent work.

Looks good

Looks great. How’s the sodium content? Love Bambibrats but so many of the prefab mixes are too salty. How is this batch?

TheFamousGrouse wrote:

Looks great. How’s the sodium content? Love Bambibrats but so many of the prefab mixes are too salty. How is this batch?

I don’t notice them being salty. I’d have to look at the package and see what it says.
DT

YUMMY…

deertracker wrote:

<div class=”d4p-bbt-quote-title”>TheFamousGrouse wrote:</div>
Looks great. How’s the sodium content? Love Bambibrats but so many of the prefab mixes are too salty. How is this batch?

I don’t notice them being salty. I’d have to look at the package and see what it says.
DT

I used back woods on my batch and they were not salty either. I also used backwoods maple for my breakfast sausage and that turned out awesome.
We made 150 lbs of brats. This was before we did a cold smoke on them

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Do you not twist your brats while stuffing ? Do you twist them after ?

Where did you get the deer already? Still from last season?

I have a 7 pound stuffer. I’ll stuff 7 pounds worth and then twist them.

This was scrap from last year. I always keep some for the following fall. Otherwise I’ll eat it all and not have anything for the early hunting seasons.
DT

Bearcat89 wrote:

Do you not twist your brats while stuffing ? Do you twist them after ?

Our group twists after we stuff them.

gim wrote:

Where did you get the deer already? Still from last season?

This was deer from last season. I froze it and did this in April. No fresh venison for us until the Vinyard calls with another nuisance tag. Or if the kid gets lucky during youth weekend

weedis wrote:

<div class=”d4p-bbt-quote-title”>Bearcat89 wrote:</div>
Do you not twist your brats while stuffing ? Do you twist them after ?

Our group twists after we stuff them.

I’m always to afraid of a blog out so we stuff and twist as it comes out.

deertracker wrote:

This was scrap from last year. I always keep some for the following fall. Otherwise I’ll eat it all and not have anything for the early hunting seasons.

Oh gotcha. Ya mine is always gone by spring.

TheFamousGrouse wrote:

Looks great. How’s the sodium content? Love Bambibrats but so many of the prefab mixes are too salty. How is this batch?

I also find most rubs and packaged seasonings too high in salt content. I don’t add salt to much of anything I eat. Usually, I’ll take the rub or whatever mix. 50/50 with garlic pepper and other seasonings in the mix I’m fond of. Essentially cutting the salt in half but using it for a base line. I use a lot of garlic pepper.

Okay, I looked up the Backwoods brat mix and it is actually not that high in sodium when you work it out to the “per brat” level. Since the mix makes 25 pounds of brats, it actually works out reasonably. I’m goint to try a batch and see how it works out.

I’ve got just enough ground venison to do a full batch and then, well, look out Bambi, the freezer’s empty.

TheFamousGrouse wrote:

Okay, I looked up the Backwoods brat mix and it is actually not that high in sodium when you work it out to the “per brat” level. Since the mix makes 25 pounds of brats, it actually works out reasonably. I’m goint to try a batch and see how it works out.

I’ve got just enough ground venison to do a full batch and then, well, look out Bambi, the freezer’s empty.

I’ve made many different veni brats and backwoods is actually right up at the top of my list