GlockTalk.com
Home Forums Classifieds Blogs Today's Posts Search Social Groups



  
SIGN-UP
Notices

Glock Talk
Welcome To The Glock Talk Forums.

 
  
Reply
 
Thread Tools Display Modes
Old 01-16-2008, 11:11   #1
357glocker
Senior Member
 
357glocker's Avatar
 
Join Date: Oct 2002
Location: NE
Posts: 2,251
Cooking dry/lean brats

I made my own brats this year from the deer I harvested. I added some pork to it before stuffing and blending the seasoning but they still came out really lean so when I cook them they come out very dry. Any suggested ways of cooking them?
__________________
Teamwork- A few harmless flakes working together can unleash an avalanche of destruction.

Losing- If at first you don't succeed, failure may be your style.
357glocker is offline   Reply With Quote
Old 01-16-2008, 15:15   #2
Mild Bill
Senior Member
 
Mild Bill's Avatar
 
Join Date: Oct 1999
Location: Tampa, Florida
Posts: 10,647


Next time, use pork FAT mixed in--- along with maybe some ground pork...

I'd probable slice them up thin, or chop them, and use them in a Chili or meaty spaghetti sauce with onions and sliced garlic...

Or slice them and let them simmer with some Collard greens... ??

__________________
Big Dawg #154
Mild Bill is offline   Reply With Quote
Old 01-18-2008, 08:10   #3
lethal tupperwa
Senior Member
 
Join Date: Aug 2002
Location: Virginia
Posts: 11,338


Do you cook them in beer?
__________________
Correctional and Therapeutic Mayhem Administrator EMERITUS

----------------------------------------

GLOCK CERTIFIED ARMORER
lethal tupperwa is offline   Reply With Quote
Old 01-18-2008, 11:09   #4
357glocker
Senior Member
 
357glocker's Avatar
 
Join Date: Oct 2002
Location: NE
Posts: 2,251
I got another idea from somebody to put them in a baking dish with beer and peppers. Cover in foil and bake. They turned out pretty good.
__________________
Teamwork- A few harmless flakes working together can unleash an avalanche of destruction.

Losing- If at first you don't succeed, failure may be your style.
357glocker is offline   Reply With Quote
Old 01-20-2008, 16:58   #5
noway
Senior Member
 
noway's Avatar
 
Join Date: Dec 2000
Location: Davie "Cowboy" , FL
Posts: 19,409
What was your cook time and how much deer to prok ratio?

Remember deer is way LEEEEEEEEEEEAAAAAAAAAAAAAN and if you used LEEEEEEEEEEAAAAAAAAAAN pork you will come out with a very lean sausage.


fwiw: I make sasuages also but what not use vension in a brat.

What it boils down to, you will have to play around and experiment to come up with the best results. Nope nobody here can do this for you, but we can surely give you feedback at the dinner table if you want an extra mouth and hand. I'll bring my own knife and fork
noway is offline   Reply With Quote
Old 02-14-2008, 22:10   #6
Big Bird
NRA Life Member
 
Big Bird's Avatar
 
Join Date: Aug 2003
Posts: 10,642
With my deer sausage I add about 20% pork fat by weight. Venison is almost pure lean meat.

In terms of cooking...yeah smothered in onions peppers etc is OK... Be sure to prick the casings a lot to let the moisture IN... In Germany they take bratwurst, slice it up nad heat it in a sauce made of ketchup and curry powder and call it curry wurst!
__________________
Big Bird,

“Est Nulla Via Invia Virute”
Big Bird is offline   Reply With Quote
Old 02-15-2008, 16:31   #7
PMY
Senior Member
 
PMY's Avatar
 
Join Date: Mar 2005
Location: Mishawaka, Indiana
Posts: 212
I'm not sure if it will help you or not, though I suspect it might, but here's the way to cook brats that every child growing up in Wisconsin learns:

Pour 1-1/2 cans (not bottles) of beer -- preferably low quality -- into a large sauce pot;

Drink the other 1/2 can of beer;

Slice 1/2 an onion, put that in the beer;

Bring the beer to a boil; after the pot boils over -- which it will -- lower the heat to a good simmer, and add the brats;

Boil the brats until they're cooked through; regular grocery store brats will plump and turn gray;

After the brats are cooked through, grill them to your preferred brown/char level.

Saute the other half of your onion if you want, or chop them up and serve raw if you prefer (ie, are lazy) but the onions from your pot will taste terrible, so don't eat those.

Serve with the onions, mustard (no ketchup!) and sauerkraut, and, of course, the other four beers from your six pack.
__________________
"Do you think for one second that the Founding Fathers would have put up with any of this? I mean, come on! They were blowing people's heads off because there was a tax on their breakfast drink, okay? And it wasn't even coffee." -- Dennis Miller

Last edited by PMY; 02-15-2008 at 16:41..
PMY is offline   Reply With Quote
Old 02-15-2008, 16:53   #8
Minuteman
Jeff Gannon???
 
Minuteman's Avatar
 
Join Date: Dec 2001
Location: White House Press Room
Posts: 9,506
Cook them in liquid (low simmer), like beer or stock, till they are almost falling apart. Maybe add a tablespoon or two of oil to the pot. That should soften them and make them moist.

Also treat them as a dry sausage for other dishes, I'd say they aren't really Brats. Dry sausages would be good in soups, chili's, stews, pizza topping, etc.
Also cold as an appetizer cracker topping with some cheese or olive tapenade.
__________________
"The Militia to execute the Laws of the Union, suppress Insurrections and repel Invasions...A well regulated Militia, being necessary to the security of a free State, THE RIGHT OF THE PEOPLE TO KEEP AND BEAR ARMS, shall not be infringed" - Constitution for the U.S.A.

Last edited by Minuteman; 02-15-2008 at 18:40..
Minuteman is offline   Reply With Quote
Old 02-15-2008, 17:27   #9
mitchshrader
Deceased
 
Join Date: Jun 2005
Location: Tulsa
Posts: 26,577
Guinness Brats.

One 12 oz bottle guinness. 6 brats (2 lbs) ..
One small roaster (suitable for a chicken) with tight fitting lid.

dump brats in, pour Guinness in, cover.

put in cold oven, set it on 250 F, bake for 90 minutes and turn the oven off. wait 30 minutes. take em out and eat em.
__________________
OFFICIAL DISCLAIMER "This guy is a flake, listen at your own risk"
mitchshrader is offline   Reply With Quote
Old 02-15-2008, 18:59   #10
asu-g23
Senior Member
 
Join Date: Jan 2008
Posts: 160
this year we used beef fat in all of our venision sausage stuff i can't remember what the ratio was but man o man we won't be using pork fat any more
asu-g23 is offline   Reply With Quote

 
  
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -6. The time now is 03:03.




Homepage
FAQ
Forums
Calendar
Advertise
Gallery
GT Wiki
GT Blogs
Social Groups
Classifieds


Users Currently Online: 535
140 Members
395 Guests

Most users ever online: 2,672
Aug 11, 2014 at 2:31