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Venison brats help!

S

Steely Ty

Member
Joined
Aug 28, 2019
Messages
54
Location
Cleveland, OH
This was my second time attempting to make brats and both came out extremely soft to almost gooey texture. What is causing this?

First time I tried brats I used beef tallow from local butcher and this time I tried ground pork mixed with it at 1:1 ratio so it should have been 90% lean. Both ways came out the same. Good taste but horrible texture and consistency.

I’m using a Weston hand grinder to grind and fill casings. I don’t remember my first seasonings I tired but this last time I used smoked paprika. Salt. Pepper. And some Sierra Nevada Oktoberfest beer.


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Steely Ty said:
This was my second time attempting to make brats and both came out extremely soft to almost gooey texture. What is causing this?

First time I tried brats I used beef tallow from local butcher and this time I tried ground pork mixed with it at 1:1 ratio so it should have been 90% lean. Both ways came out the same. Good taste but horrible texture and consistency.

I’m using a Weston hand grinder to grind and fill casings. I don’t remember my first seasonings I tired but this last time I used smoked paprika. Salt. Pepper. And some Sierra Nevada Oktoberfest beer.


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Click to expand...
Two things I suggest are make sure your meat and fat is chilled before you start and pack it tighter!
 
With mine I run a 70/30 mix. Calls for 3lb water per 25lb of meat also. I make sure my meat and fat is cdoled down too. Pack ya casing tighter too. Also i use pork fat over beef.

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Thank you for the suggestions. I will try tighter for sure next time. I’m always worried about breaking the casing.

My venison was partially frozen when I started the grind.

Also I tried to make a burger patty in a cast iron skillet with hand packing the grind and it was still super soft.


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I would suggest getting a dedicated meat stuffer. I hated the texture of my brats when I ran them through the grinder to stuff them.
 
Pooh said:
I would suggest getting a dedicated meat stuffer. I hated the texture of my brats when I ran them through the grinder to stuff them.
Click to expand...

That makes sense. I always figured those had to be a waste of money since the grinder did the stuffing as well. Must be a reason why all the butchers have them... I will give that a try next time.

What size grinding plates do you use for sausage? Could I be grinding mine to small as well?


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That’s the plate size I’m using so then it is like you said more than likely stuffer is the issue.

Only other thing I can think of is I’m using to much liquid or do you let it sit at all? or just grind it and then stuff it right away?


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The water in the mixture should cause it to get some what sticky/tacky. If it still has a somewhat liquid state to it it needs to be mixed more.

This website may help. It has looks for each stage/process

How to Make Sausage Step by Step

Learn how to make sausage with step by step instructions and photos. It's easy and fun!
www.lets-make-sausage.com www.lets-make-sausage.com

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Buy a hand crank stuffer and go to town. The grinder stuffers IMO are basically only good for bagging hamburger
 
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