Brats, Snack stick or Sausage recipe??

Plowboy85

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Does anyone have a good recipes and seasoning to recommend for sausage, sticks or brats? I typically like to get the jalapeño and cheese or pineapple and cheese when having meat processed but looking to start doing my own.
 

MTPipeliner

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Ive made this recipe several times and like it, sometimes I make it in uncased sticks and sometimes in flat jerky strips. His recipe for dried beef is also great when done with venison.


At our local grocery store I get a breakfast sausage, and Italian mix that I make loose or in casings and a pepperoni mix that I make into sticks, it comes in a generic looking white bag, I think the brand is “newly wed”, not sure if it can be ordered online.

I also make some sticks from a book I have that is a pemmican inspired recipe that has cranberries in it, if your interested I can find it for you. It’s super good and different than any store bought jerky I’ve ever had.
 

Whisky

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Browse around on Waltons. They have a plethora of different seasonings, and all the ones I've tried so far have been good. Also, don't be afraid to mix and match some seasonings between the end product you're going for; for example, you can use their summer sausage seasoning and make sticks with it.
 

Jstumbaugh

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Order the honey bbq seasoning kit from PSseasoning and get jalapeno cheddar high temp cheese to add in. I'll never have snack sticks made again. These come out amazing.
 

Jethro6x6

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Wifes fav is Butcher /packer- teriyaki snack sticke- dont use the powdered smoke- if you use the eca dont hold overnight in fridge- before smoking- there very good- ya gotta mix sticks 7-8 min to get em to stick to the casing,,, legs old plantation snack sticks are great as well,,, as always a little red pepper would kick things up good,,,, heavy smudge till 155... enjoy
 

Gone4Days

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Walton’s classic bratwurst seasoning is really good. made 25 lbs of brats last fall from a couple whitetail.
 

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Gone4Days

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I also made some smoked ring kielbasa using Waltons kielbasa seasoning. really good too.
 

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Plowboy85

Plowboy85

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Walton’s classic bratwurst seasoning is really good. made 25 lbs of brats last fall from a couple whitetail.
What meat to fat ratio did you use? One pass through a 1/4” plate?
 

Gone4Days

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70/30. I mix pork fat in with it. 17.5 lbs venison to 7.5 lbs fat. I do 2 grinds both through a 3/16 plate
 

wyojdubya

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Walton’s classic bratwurst seasoning is really good. made 25 lbs of brats last fall from a couple whitetail.
Don't take this the wrong way. But, your pictures give me sausage envy. I've had a stuffer sitting unused on my shelf for four years (my oldest kid happens also to be four).

Three tags in my pocket plus seven days in the wilderness come October has me thinking this might be the year of sausage making, whether from deer, elk, bear, or, I can only hope, all three.
 

SuperDUECE22

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when i got sick of our 50 yr old family recipe a friend recommended Curley's and so far, everything I've tried has been outstanding. The ones i have tried are pepper stick, jalapeno summer sausage & Teriyaki snack sticks.


At quick glance i did see a pineapple flavored Bratwurst as well
 

30338

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I did 50/50 deer and pork fat last fall. It was maybe a bit too much, but I have enjoyed it still. Headed towards 60/40 this fall for brats and breakfast sausage. Lot of good recipes out there. And stuffing cases went much easier for me this time as well.

That kielbasa posted earlier looks quite good.
 
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Plowboy85

Plowboy85

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I raise beef cattle and request he fat when we slaughter sometimes but where are y’all getting pork fat from? Bacon ends are relatively easy to find on sale from time to time.
 

MTPipeliner

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I raise beef cattle and request he fat when we slaughter sometimes but where are y’all getting pork fat from? Bacon ends are relatively easy to find on sale from time to time.
We’ve got an independent grocery store here in town that has pork fat frozen by the bag full, when they’re out I’ve sometimes been able to get it from the butcher.

When I can find a good price on it I’ll buy pork butts to use as well. Also keep an eye out at the sale rack in the meat section for random cuts of pork than can be ground up.
 

william schmaltz

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I could tell ya, but I would have to kill ya…….

15# meat (90/10)
15 T tender quick
3 T black pepper
3 t mustard seed
3 t marjoram
3 T sugar
3 T garlic powder
15 jalapeños chopped
2# high temp cheese

Fine grind x2. Mix seasoning in meat well. Mix in jalapeño and cheese. Stuff into 2.5 inch casing. Let cool overnight. Smoke 120F-140F for 4 hours, turn up heat to 170F. Cook until internal temp is 165F. Can take up to 18 hours or so. Once at temp, chill by submerging in ice water. Hang to dry and cool overnight.

We are trying to eliminate nitrates and just subbed salt for the tender quick last year. Still turned out great. Don’t remember the exact conversation but can probably find online.
 
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Jstumbaugh

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I raise beef cattle and request he fat when we slaughter sometimes but where are y’all getting pork fat from? Bacon ends are relatively easy to find on sale from time to time.
Cheap pork butt, cheap fatty chops, ect. I try not to put 100% fat into the product.
 
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