First time making Brats.

[JonathonJEB]

I got a grinder for Christmas and I tried making some Whitetail Brats and I am very happy with how they came out. I used 25% pork fat with no pork meat and Lem ready mix bratwurst seasoning. They taste better than pork brats from the store.

 

[el unit]

Those look excellent! We do about the same pork fat ratio for our brats too.

 

[Nick87]

Made some spicy italian once like that, they were great!

 

[JohnCushman]

Well done

 

[sbhooper]

Looks great. We have also made them into patties, without the casing and we actually preferred them that way.

 

[1_pointer]

Very nice! I'm thinking I need to fill a few more whitetail tags next year just for the sausage and jerky making.

 

[Jape]

Looks delicious! Glad they worked out on the first try.

 

[Walkathon]

Those look great!

 

[Nick87]

Looks great. We have also made them into patties, without the casing and we actually preferred them that way.

Do the same thing with a hog every year.

 

[Jmnhunter]

what kind of grinder do you have? seems like it stuffs just fine w/o a dedicated stuffer!

 

[JonathonJEB]

Thanks everyone. Its a Lem #8. It worked well. It has a special plate for stuffing. Im sure a stuffer would work a lot nicer but with the foot pedal it went pretty fast.

 

[madtom]

 

[Boarmaster]

Nice

 

[wa_archer]

Looks awesome, I need to get around to making another batch of brats. If you have a smoker really adds to the flavor as well, just keep temp low so the fat doesn't get hot and run out of them.

 

[HSi-ESi]

They do look great. It's an addictive process - but a fun one to learn. I'm always picking up new stuff every time I do a batch.

I'm curious how the bind was for you on the first attempt? If you can, post a pic of a cross-section of a cooked brat.

Congrats!

 

[Sytes]

Man... those look good! Deer brats. Nice!

You boil them in beer then toss them on the grill or a straight low heat grill?

For a first, they look as though you've been at it with some seasoned experience.

I'm ready for a seat at the poker table and brats for the intermission.

 

[Trial153]

Good call on 75/25 if you go straight pork fat.
Nice work

 

[JonathonJEB]

Man... those look good! Deer brats. Nice!

You boil them in beer then toss them on the grill or a straight low heat grill?

For a first, they look as though you've been at it with some seasoned experience.

I'm ready for a seat at the poker table and brats for the intermission.

I have tried them both of those ways so far and enjoyed them both times.

 

[JonathonJEB]

They do look great. It's an addictive process - but a fun one to learn. I'm always picking up new stuff every time I do a batch.

I'm curious how the bind was for you on the first attempt? If you can, post a pic of a cross-section of a cooked brat.

Congrats!

Here is a pic of a leftover one from the boil in beer method. Im not sure about how the bind is supposed to look like but i just mixed the seasoning with beer before I mixed it into the meat and I only ground it one time through the fine plate that my grinder came with.