Elk brats that aren’t dry?

[schiffer99]

Got my first elk last season. Had the butcher do quite a bit of elk bratwurst and hot Italian that was loose packed like burger
(10% beef fat added to the grind). Earlier this week I stuffed some of the bratwurst into casings and tried to do a beer braise followed by searing.

Flavor was good, but the meat was pretty dry. Wondering if I braised for too long or took the internal temp to high? Anyone have any pointers or a cooking method that worked for them? I have a pellet smoker and blackstone as cooking options.

 

[MuleyFever]

I dont think 10% fat is not enough, personally. I do a min of 20% fat for all sausages. Lower cooking temps may help

 

[Legend]

Need way more fat. Or add pork shoulder. If you want it juicy like a real brat you would have to add more than most are comfortable with....20 to 40%.

 

[Timberline001]

I do 50/50 elk and pork butt on my brats which usually computes to about 20% fat. Fats definitely the key to moisture in sausage.

 

[ResearchinStuff]

put bacon grease in the bag, sous vide it at 145, finish super quick on the grill. the grease will coat it and the sous vide will preserve the moisture. I've been doing this with 100% elk italian sausage and it works pretty well.

 

[journeyman713]

10% is not definitely enough. Surprised the butcher didn't warn you about that.
For strait fat, 20% minimum, for fat with meat (like pork butt) 50%, for something in the middle (like pork belly) 33% is good.

 

[Jethro]

Even with my burgers, I recently went from 10 to 20% beef fat and much juicer. Big difference.

 

[schiffer99]

Well dang… processor said 10% was standard. Well, now I know before any more stuffing to start saving pork fat to add.

 

[Sccritterkiller]

Well dang… processor said 10% was standard. Well, now I know before any more stuffing to start saving pork fat to add.

It's funny 10% is standard out west..Here in the south they look at like I am crazy when I ask for 10%. I get the question.."you sure most folks want 20-25% added?" , I know WT is lean but 25%?
I also think it depends on they type of type of beef fat is added. Beef suet has a higher melting point and concealing point than regular beef fat so it depends on what you cooking and how long on which one you want to use.

Raw pork belly added to any game meat makes a great sausage.