Bearded butcher scott perkins walks you through the process of grinding up your venison (or any other ground meat) and turning it into sausage or bratwurst.

Making venison brats. It’s a 50/50 or 1:1. The deer bratwurst is stuffed into natural casings. I recommend you to use sheep casing caliber 22/24.

Soak the casings in warm water for 2 hours. Making bratwursts or summer sausage is an easy way to use the meat from a whole deer, especially a large or older buck or doe that will likely be tough. 1 tsp freshly grated black pepper.

Mix ground venison, pork belly, and all other ingredients in a large bowl using water to help blend in all the spices. Use your venison with this tasty recipe to make your own brats at home!subscribe now to tim farmer's country kitchen: After soaking, rinse the casings thoroughly by placing the end of a casing opening over the water faucet and rinse it.

Mix 2.5 pounds of ground venison with 9.5 pounds of ground pork. In a large bowl, mix the. Mix the ingredients together and put mixture in food grinder.

Place the venison sausages on the grill and cook for five minutes, turning them once. Next, run mixed meat through a meat grinder until it. 2/3 cup dark beer ( see note below) casings soaked in water for 2 hours**.

While casings are soaking, cut up wild game and pork into chunks small enough to fit through the grinder. To begin, soak wild hog casings in warm water. Austin goes over the steps he uses to make your own venison bratwurst.