MNmeat: Sorry to be late sticking my oar in your pond. I’ve made a lot of different brats both as fresh sausage and as smoked. I get best results stuffing fresh pork casings. You do not need to mix the meat as long as when making summer sausage or snack sticks. Also, if you grind the lean meat and the fat through different grinder plates, using a slightly larger plate for the fat, then mix the fat and lean together it seems to give a better, pleasing appearance to the product. The fat contrasts with the darker color of the meat and gives your sausage a nice marbled look. Good luck.
Making brats with just venison
Just looking for a little input. I usually make brats at a ratio of 1.5 lbs venison, 1 pound pork and 0.325 lbs pork fat. However, pork fat has been harder to come by this year and I’m looking for other options. Specifically, are their any additives that I could mix with straight venison and seasoning to help with the moisture content enough to make an ‘enjoyable’ edible product?
weirich76 sure gel or carrot fiber
weirich76 For fresh products another option would be phosphates and carrot fiber together. The phosphates are going to raise your pH and shorten the shelf life but if you keep them frozen until you are ready to cook it shouldn’t be an issue! Check out this https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst for some more information