Deer sausage question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

akawsmjim

Newbie
Original poster
Dec 23, 2009
15
10
Arlington, TX
I need a little advice. I acquired some deer meat and want to make some brat style links. Can I just grind and make like regular brats, freeze and grill when ready to eat? Do I need to add tender quick or do anything different? Thanks...Jim
 
If you are makeing them without smoking them and freezing them until you fry then you do not need to cure them. They would be fresh sausage. If you are going to smoke them and i am not talking about BBQing them on a high heat with wood i am talking about low heat 175 and bringing them up to approx 155 internal temp slowly then you would need to cure.

Karl
 
by the by that temp for smoking is extreme max. i start to panick when it gets that high. My max for the smoker for brats is 165* and then i pull them when they are 152* internal. Dump them in to ice water until their internal temp is 110* and then hang at room temp. to Bloom for 2 to 3 hrs.

Watching them Bloom with a cold beer is better then TV
 
You got a great answer from ExhaustedSpark. To add to that answer in case you haven't made brats before; any sausage style meats I make that will be thawed and then receive high heat to fully cook them before serving I mix with a fatty pork so the pork grease keeps the meat from drying out. Unlike with sticks, summer sausage etc., then I mix in lean pork, hope this helps.
 
the answer to your first question is yes and the second question is no.........Good luck and dont forget the qveiw

Happy smoking

Joe
 
Apparently none of these guys knows the complete recipe!!!

I didn't see anyone mention the final step!!!------------>>  The Qview !!!!

Bear
 
Apparently none of these guys knows the complete recipe!!!

I didn't see anyone mention the final step!!!------------>>  The Qview !!!!

Bear



the answer to your first question is yes and the second question is no.........Good luck and dont forget the qveiw

Happy smoking

Joe


I beg to differ.............
biggrin.gif
 
Aka

When making brats or fresh sausage from game the cut i use is 80/20

Thats 80% game and 20% fat. Normally a pork butt works great with these kind of brats. Also a fresh brat does not need any sort of cure, weather it be cure #1 or MTQ.

Now a smoked brat you will need cure.

Cure #1 is added at 1 level tsp per every 5 lbs of meat

MTQ is 7.5 tsp per every 5 lbs

Low smoked sausage starts at 130-140* and up in 10* increments until you have a temp of 170-175*  Thats smoker temp not sausage temp. This can take awhile to do. If your going to take sausage at a start temp of 165* you might as well just cook it in your BBQ and add wood.

If i kept my temp at 165* to get my IT of the sausage at 152*, I'd be up all day and half the night.
 
Ok, thanks for all the input guys..

I used my Rytek K. brat recipe, but added a little paprika and cayenne, and a little cheddar and a pound of pork fat. I'm guessing I had about 7 lbs of deer...

Man those are GOOD. 

I guess I need to take up deer hunting!!!  Sorry for the crappy phone pics :(

0d99fcdd_100MEDIAIMAG0007.jpg


d2f57f53_100MEDIAIMAG0010.jpg


efeea3e8_100MEDIAIMAG0012.jpg


d4c07b00_100MEDIAIMAG0013.jpg


6998e6cd_100MEDIAIMAG0014.jpg
 
I beg to differ.............
biggrin.gif
OOOPS,

I started typing that comment before your's was there. Then I got side-tracked (office phone), or my post would have come up before yours. They were only 6 minutes apart.

You got me,  
biggrin.gif


Bear
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky