Smoked Deer Bratwurst

Additional Information/Details:

Ingredients

• 20 lbs. Deer Meat (80%)
• 4-5 lbs. Beef Fat (20%)
• 8 oz. Excalibur W 1503 Bratwurst Seasonings (available through Dakota Grills)
• Casings - if desired

Directions

1. Grind deer meat and beef fat. Mix in seasoning as per directions. Stuff into plastic 1# or 2# wild game bags and freeze.
2. Thaw as needed, form into patties, and grill or smoke. Or, you may stuff into individual brat casings, wrap in freezer paper and freeze. (We prefer the patties.)
3. For smoked bratwurst, fill smoker tray half-full with hickory wood chips.
4. Place brat patties or brats on grill, insert probe in meat and connect other end into grill.
5. Set probe temperature for 175 °F and set grill temperature for 320 °F.
6. Expected cooking time for 5/8" thick patties or 1" diameter links is 40 minutes total (no preheating).
7. This makes very good bratwurst either smoked or just grilled.

This recipe was submitted by: Dakota Grills, LLC of Lake Preston, SD

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