Making Venison Brats or Italians

[Rancid Crabtree]

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.



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



After he stuffs and twists the links (while you take pics) Allow him to cook some for you and him.

[BILLY D.]

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.

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

[Rancid Crabtree]

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

[BILLY D.]

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