brat questions from rookie

[GODUCKS]

A couple questions from a rookie making brats for the first time. Plan to make some venison Hatch green chili brats, fresh so no cure will be used, plan to freeze then grill at another time. Forgot to buy a binder and wondering if this will be an issue and if so what can I buy as a replacement. Also wondering how do I know how much water to use based on weight of batches? My plan is to use 50/50 venison and pork butt, which to my understanding would give me approx. 70/30 ratio but I know some brats and some sausages like Texas Hot links should be in 60/40 range. Was going to add some pork belly to get 60/40 ratio but no idea how much I need to add. Thanks guys

[unclelar1]

50 /50 may be a tad on the dry side,
Could always add a little beef fat.
As far as binder, I use powdered milk In my brats about a cup per 10# and about a cup of water per 5#

[glen]

I usually figure a butt roast at + - 25%, depending on the trim, but even at 30% a 50-50 venison/butt ratio would only give you about 15% fat

[GODUCKS]

Thanks guys, l’ll add some pork fat to it.

[A Former User]

This post is deleted!

[rescuefoot]

@davidwang do you have one for sale or are you giving it away?

[A Former User]

This post is deleted!

[GODUCKS]

These will be fresh sausages and brats by the way and just pulled from freezer and cooked on grill. Does that make a difference on if a binder is needed?

[unclelar1]

I like using a little binder in my brats, seems to keep them juicier when I grill
I don’t use binder in my Italian sausage or breakfast sausage

[Jonathon]

Guys, just pointing out that I am deleting the @davidwang account. I don’t want to get into other companies using Meatgistics as a way to sell their products to our customers. Sales between you guys of used equipment is 100% fine though!

[cdavis]

Jonathon thanks for deleting that. I think that was very inappropriate of him.

[Jonathon]

cdavis The number of accounts that are obvious spam that we have been deleting recently is pretty astounding as compared to a year ago. Growing pains I guess!

[Chef]

Jonathon Is the community flagging these spams well enough or do we need to step it up, I guess does flagging them make it easier or more difficult for you?

[TexLaw]

Jonathon Delete away. That guy probably goes into restaurants and tries to set up his own taco stand. Not cool.

GODUCKS, how did your brats come out?

[GODUCKS]

TexLaw

They were “okay”, I ended up doing antelope, beef brisket, ghost pepper cheese and pork shoulder with Hot Link seasoning. There was just something different about them that I can’t place a finger on. Was my very first time doing any sausage making.