Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Slamadoo on January 03, 2011, 09:11:42 PM
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Gonna make some homemade deer bratwurst. Should I use pork or beef fat? First time doing this kind of thing. What do you guys use? Any advice would be helpfull.
Thanks
Slamadoo
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LOL I think I posted this question not too long ago.
I dont' think I'll use beef fat again. The stuff I do have I'll likely save for burger/taco night.
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For brats, I mix my venison 50:50 with pork shoulder roasts. If you are using just pork fat you should have a higher percentage venison but I'm not sure how high since I've only used pork shoulder.
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Yep, pork butt/shoulder will work best.
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x3 pork butt shoulder. Watch for sales
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If you have pure pork fat, mix no more than 10 or maybe 15 percent at most. I like the 50-50 pork butt and venison also.
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Ok, stupid question of the day. Costco sells "Pork sirloin." it sells for $1.50 a pound and looks pretty fatty. Is that the same as "pork butt"? :dunno:
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No pork butt is the shoulder it will say pork butt or pork shoulder roast
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Ok. So I made my Brats. I used a couple pork shoulder roasts. I used one of those Hi-Country Wild Game Sausage Kits. Has anybody used these before? Haven't eaten any Brats yet. Will let you know how they turn out.
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Alot of people use hi country, including me for the first time this year per recommendations from members on here. Good stuff, wish it was cheaper though!
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Had a brat this morning with breakfast. It was good, better than I thought for my first time. Next time I will add one more pork shoulder and grind it with coarse attachment instead of fine. Thanks for the advice/help.