Making Venison Brats or Italians
 

For a 10 pound batch

5 pounds of lean Venison
5 pounds of fatty pork Or ground pork
5 tbsp salt
1 tbsp cracked fennel seed
2 tsp course black pepper
1 tbsp sugar
3 tsp crushed hot pepper (more if you like)
1 tsp caraway seeds
1 tbsp coriander
2 1/2 cups ice water.

Grind both meats and mix by hand.
Mix all spices and water and pour over meat
Mix by hand again
grind meat again through a finer plate than the first grind
If you have a sausage stuffer you can make links.
If you don't have a stuffer you can make Italian patty's
there just as good but you use a hamb. bun instead.

For Bratwurst, you leave out the Fennel and the hot pepper and add 2 tsp of mustard powder

Pics make it easier to explain.

Step 1. Get your Son to skin the deer. Tell him you need to take pics.

http://img522.imageshack.us/img522/3821/joshskinee1.jpg

Step 2. Get your Son to grind up and mix the meat. Use the same excuse from step 1.

http://img522.imageshack.us/img522/6...shgrindyu2.jpg

After he stuffs and twists the links (while you take pics) Allow him to cook some for you and him.
http://i28.photobucket.com/albums/c2...4/IMG_7618.jpg

Ok Crabtree

Thats all I can stands. and I can'ts stands no more.

Knock it off with the food posts, you are making me hungry. :eek:

If you can't do that at least send me some of the finished products to the address I'll furnish.

Those sausages look scrumptious.

Best wishes, Bill :D

Just wait until you see what else I have in store for you. I have only begun.

I'm just reminded of something else.

A few months ago a poster by the name of swampdogg was asking about making arrowheads.

He's in with a bunch of boy Scouts and asked on the forum if anybody here new how to make them.

At that time zilch, notta person knew.

I was wondering if he had contacted you yet? If not I'll PM him. His Weblos have a project they have to have done by February.

Best wishes, Bill