You just can’t beat homemade venison bratwurst. This is one of my favorite wild game bratwurst recipes. This Jalapeno Cheddar Bratwurst recipe is great for just about any wild game meat, but it is especially good with the stronger flavored varieties.
Personally, I don’t like to add any plain pork or beef fat to this recipe. I have found that the addition of fatty pork meat is just enough to do the trick, and the cost is not much different.
This recipe makes 10 lbs of brats. I typically like to make mine in 20 – 25lb batches, so you will need to do some simple math to make the adjustments. A little up or down on most of these items will not hurt much.
Step 1 – Mix all the spices/ingredients together in a separate bowl before you add them to the meat mixture. Do not mix with the beer or water at this point.
Step 2 – Mix the cubed pork and wild game meat together to get a nice even distribution. The colder the meat, the better it will grind.
Step 3 – Add the spices to the meat mixture. Mix thoroughly in a tub. Once you have a decent mix, and all the meat pieces are coated, add the liquid and mix a bit more.
Step 4 – Grind the meat through a medium (7mm) grinding plate. If you want to make the grind smaller, then run the meat through a small (4-5mm) plate a second time. I personally prefer to grind only through the medium plate. The smaller plates seem to mash the meat too much for my liking. I like to mix the ground meat again by hand before I start the stuffing process. You can also add a little more liquid to the mixture if it feels dry.
Step 5 – Using a stuffer, stuff casings with the ground meat mixture into pre-prepared casings. If you’re using natural casings, be sure to soak in warm water the full amount of time on the directions (usually a couple of hours). I prefer to use hog casings. Sheep are very nice, but they are typically more expensive. HINT: When I’m using natural casings, I use a large syringe, or similar, to add a small amount of warm water inside the casing. I do this before I start to stuff. This makes sliding the casings on the stuffer tube much easier and helps the meat to pack better.
Step 6 – Some people prefer to tighten up the links after stuffing. It works great if you have the space to refrigerate the links a day before freezing. If you don’t have the time, going directly into the freezer will work just fine.
Equipment: A good grinder and a crank stuffer go a long way if you are planning on doing any decent amount of bratwurst or event ground meat
- 5 pounds deer/elk in most cases cut into 2 inch or so cubes. I find if you go much bigger the spices don’t quite mix as well.
- 5 pounds pork (use the cheapest fattiest option available) I typically find pork butt around $2 per pound or slightly less.
- 1 cup jalapenos in the jar with the sauce (I like to run them through a blender/chopper in advance to mince them up)
- 16 oz. cheddar, pepper cheese grated or shredded
- 4 tablespoons kosher salt (feel free to add a bit more if like a saltier brat)
- 2 tablespoon sugar
- 4 teaspoon onion powder
- 4 teaspoon garlic minced
- 4 tablespoon black pepper
- 1 teaspoon coriander
- 1 teaspoon marjoram
- 1-cup cold dark beer (if you don’t want to add beer, you can substitute water. I have no idea why anyone would want to do that!)
Add a little more kick with 1/2 cup of Horseradish
If you are a garlic lover add 2-4 tablespoons of minced garlic
Enjoy, this is one of our family favorites.
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