Venison Bratwurst

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Venison Bratwurst

Post by DLFL » Wed Feb 22, 2012 18:38

We really like bratwurst so decided to use venison along with the pork butt to reduce the fat. The test patty got the wife's approval so guess I am on the right track.

Venison Brat

3 lb pork butt
2 lb venison
2/3 cup water

2 Tbs sea salt
3 tsp white pepper
2 tsp marjoram, dry
1 tsp caraway seed
2 tsp thyme
1 tsp coriander seed
1 tsp dry mustard
1 tsp turmeric

Grind all dry ingredients

Grind meat with 3/16 plate (5mm)
Add water and dry ingredients to ground meat
Mix all ingredients thoroughly
Stuff into 32mm - 36mm casings, 4 inches long
Refrigerate or freeze for latter use.


Never quit learning!
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NorCal Kid
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Location: Sunny Northern California

Post by NorCal Kid » Wed Feb 22, 2012 19:35

Wow, Dick!
Those are some great Bambi-brats!

nice job!

Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
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Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Thu Feb 23, 2012 00:06

Oh yeah... you're gettin' the hang of it Dick! Lookin' good. :wink:

Best Wishes,

PS. Maybe we should tell beginners that to smoke these, they should add 1 tspn. of Cure #1 to the recipe.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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