Deer Brats

[MThuntr]

I'm something like 1/3 pork shoulder and 2/3 venison for brauts. It's not an exact as it kind of depends on how much venison I have and how much pork shoulder I have. I watch sales and stock up since I also make breakfast sausage I overbuy pork.

I'm told cheap fatty beef is better for summer sausage but haven't tried it since pork is so much cheaper.

 

[Agross]

I doubt many people do I think some of it is how you cook em We never had a problem with them being dry the mix we did, but I’m sure the cheese and veggies mighta helped.
Comes down to personal taste as well. Do u want to be able to taste a little venison or do you want it to taste more like any brat you buy at the store or the stadium.

 

[butcherboy]

I prefer to use pork fat. My minimum weight for anything I make is 12 lbs of meat. I generally add about 2-3 lbs of pork fat for 12 lbs of meat. I can adjust accordingly when someone wants more than 12 lbs made.