Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Finished product

I know this isnt meat related but give it a few days and it will turn into that…mmmm backstraps

1st load Habanero BBQ with mozzarella
2nd load Dill pickle
Sporting the Waltons Team apparel, i need to get a meatgistics hoodie

Jonathon yes you are needed, most of us are just best guess or what we do. You come in with the facts

Thin sliced venison slow roasted in AuJus butter seared Italian loaf with homemade Horsey sauce

From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.

Jonathon yes i have the SS, I have not learned anyway of being able to reset to a factory temp. Mine also does not beep. I give this gentleman all the kudos in the world being able to do this blind. Quite amazing and remarkable.

AdamCA

s.a.m just use 50% wild game and 50% ground pork. You wont be disappointed, my opinion

Prefix does it say to use sugar in the directions or are you just wanting a sweeter flavor?

I heard this was yummy so thought i would pick it up. Typically i would dash it with some cherry pepsi but since im on KETO i am stuck with cherry Bai

beekeeper84 gorgeous

beekeeper84 great colors and markings, my brother had a 5 ft ball python. Rat bit him and eventually got sick and died

Parksider pepper jack has zero heat. If you wanted a little i suggest the hot pepper cheese. Probably not as hot as jalapeno maybe close to it. You could always just throw half the amount of cheese in it to cut it down. Ghost pepper is hot

Parksider i just went back to start of January when i ordered and i got the 35-38.

What size tubed hog casing should i order for my brats. I currently have 38-42 in the fridge but not sure i want them that big

bigdave i would say anything sausage wise pork fat is better. Like someone above said if you ground a roast and wanted extra beef fat that would be good. Otherwise if you feed birds you can grate it into a pan melt it down, add peanuts, peanut butter and bird seed. Put in a dish and throw in freezer to solidify again. Can only use it in cold temps though as it doesnt have a preservative in it like store bought and will spoil. The birds love it though

@SteveJonesMO dont know the answers to your three questions but you do not need ECA and smoke stabilizer together. If you want the tang then go with ECA, if no tang then go with the stabilizer. Both those items force you to smoke right after stuffing.

Ok all, i couldnt make up my mind on seasoning limit of 6 flavors. So im gonna order more and drop my batches down on certain flavors. Before i order, couple questions.
Should i add sure gel with freah bratwurst?
Does anyone add Monosodium glutamate(MSG) to enhance flavor?
Any other recommendations on ingredients of recipes for these certain flavors much appreciated.
Are the Hatch green chili as hot as jalapeno, i hope not?
Blue ribbon brat
Chicago brat
Hatch green chili brat
Jambalaya brat
Philly cheese steak brat
Supreme pizza brat
Apple brat
Beer brat
Reuben brat