processhead I do 30% pork fat of the total weight. That seems to be the magic number for moose brats.

I was pursuing Hank Shaw’s website and found his venison brat recipe, which appears to be his version of the Wisconsin Red Brat made with venison. Its a cured and smoked brat that has been emulsified before hand. Now I’ve gotten pretty comfortable with my moose brats using the meateater recipe, which tastes exactly how I like it. I thought I would combine the two and finally give this smoked meat thing a try. My takeaway is that I’ll modify by using a cure & emulsifying before stuffing and smoking. Anything else I should do to modify?

processhead I do 30% pork fat of the total weight. That seems to be the magic number for moose brats.

I was pursuing Hank Shaw’s website and found his venison brat recipe, which appears to be his version of the Wisconsin Red Brat made with venison. Its a cured and smoked brat that has been emulsified before hand. Now I’ve gotten pretty comfortable with my moose brats using the meateater recipe, which tastes exactly how I like it. I thought I would combine the two and finally give this smoked meat thing a try. My takeaway is that I’ll modify by using a cure & emulsifying before stuffing and smoking. Anything else I should do to modify?

Jonathon I’m specifically looking at the imitation or restructured bacon. That package only is 1# but it looks like you have blocked off shipping to AK for everything. Strange since we have USPS, UPS, and Fedex all deliver. USPS is typically the most economical. But maybe someone has a good homemade recipe!

I live in Alaska and apparently its on the no fly list for bacon seasoning from Walton’s. What I like about their seasoning is that there is no MSG or sneaky MSG containing ingredients that all the rest out there contain. Does anyone have a home made, from scratch, recipe?
I would be making this with moose, and plan on a 30% pork fat ratio.

I’m hoping I can bump this and get some input.

L’ll be making moose hamburgers with the quick patty maker in the next few days. My plan was mix moose with 80/20 with beef fat, grind together once coarse and once on fine, put into the sausage stuffer where I’ll have the patty maker. Any input on this? Moose it very hard to keep together on its own for burgers so I’m hoping the double grind with fat incorporated from the beginning will create a better bind. I also am wondering if anyone has a recommendation for salt and pepper based on weights? I know the fancy chefs say you should just season the outside of a burger, but I find its much tastier to have it salted even throughout.