Venison brats

Yah...made an Excel spreadsheet for these. Drop in lbs of meat and voila.  Made/stuffed 20 lb today with cheddar.  Plan to fire up the grill for New Years Eve??

Thks badgerman. Gonna give that one a try. 

These are technically "Hot Italian" but brat genre regardless.  I found this online somewhere years ago so can't claim as "mine"...fantastic. 

For 10 lb:

Grind venny with medium plate and mix 50/50 with ground pork trim.  I get the pork trim 1x ground medium plate from a local butcher; they call it "50/50" so half pork and half pork fat. I rough mix these by hand, then regrind together again using the medium plate, then into the mixer.

Spices:

• 2.9 tbsp minced garlic
• 5.8 tbsp fennel seed
• 1.0 tbsp cayenne pepper
• 2.7 tbsp red pepper flake
• 5.8 tbsp black pepper (med grind)
• 3.8 tbsp kosher salt
• 0.6 cup cold water

**Add 1 lb high temp cheese per 10 lb sausage for Sconny flavor.

Mix, mix, mix...then stuff into hog casings (I use Lem), vac pac and into the fridge overnight; next day freeze (or hit the grill).  I also pack some in bulk for other recipes by grilled is my fav.  Enjoy.

Note:  The venny I use is NOT trim.  Probably shocking to other deer hunters out there but I use the best cuts (sans backstraps which I grill); what I use for my Hot Italians, most would cut steaks and roasts.  Hindquarters and frontquarters meticulously cleaned of blueskin. Just my preference.

I use Lems Brat seasoning.   Pretty sure you can get it at Gander.

I do a 50/50 mix of pork to veni.   I use 1 can of beer per 5lbs of meat.  So when I do a 25lb batch that is 5 cans of beer and 1 for me.

Mix the beer and seasoning so it is all dissolved.  Then pour into the meat and mix well.

I use hog casings.   After all stuffed, I put them in a smoker at about 200, for about 20 min to a half hour.  Need to turn half way through.   I'm not smoking to cook.  I am smoking for flavor and to dry out the casings, so they snap when you eat them.  Otherwise they tend to be a bit chewy.  They will trun a nice carmel color and casings dry.  Don't smoke too hot or too long otherwise you will melt the fat.  I then let cool and vaccum seal.

With Veni brats you don't want to pre-boil.  They are not as fatty as a regular brat.   With the smoked beer brats, it is almost a brown and serve.  You know they are done when you see them simmering inside the case.

Can't be beat.  I don't add anything else to them.