MULE DEER BRATS - scheels.com
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MULE DEER BRATS PREPARATION 1. Start with your mule deer and pork trimmings. With the meat mostly frozen, start grinding the meat alternating between pork and mule deer. Once the first grind is done mix in the jalapenos and send everything through the grinder one more time. 2. Grab the LEM Bratwurst seasoning and mix in your LEM Meat Lug. Once the seasoning is mixed in you can grab the high temp cheese and mix in a 1/2 pound. Load up the stuffer with your mixture and grab your casings. 3. Rinse the casings inside and out to get rid of any unwanted flavors. Load the casings onto the stuffer and tie a knot in the end of the casings. Crank the stuffer being very careful to not strain the casings when full. Tie a knot in the end of the casing when full and twist about a 7” brat going away from you for the first and toward you for the second. Alternate this cadence all the way until the end of the casing. 4. Cut each brat so it is separate from the rest. You can now either grill and enjoy, or freeze them and vacuum seal them up. INGREDIENTS • 3lbs mule deer • 2lbs pork trimmings • LEM Bratwurst Seasoning • LEM High temp Cheese • 3 Jalapenos • Natural Hog Casings 1. LEM #8 Grinder 2. LEM 5lb Stuffer 3. LEM Meat Lug 4. LEM Meat Lug Liners M U L E D E E R B R A T S • M U L E D E E R B R A T S • TOOLS FOR MORE RECIPE & GRILLINGS TIPS VISIT OUR YOUTUBE PAGE @SCHEELSOUTDOORS
Transcript of MULE DEER BRATS - scheels.com
MULE DEER BRATS
PREPARATION
1. Start with your mule deer and pork trimmings. With the meat mostly frozen, start grinding the meat alternating between pork and mule deer. Once the first grind is done mix in the jalapenos and send everything through the grinder one more time.
2. Grab the LEM Bratwurst seasoning and mix in your LEM Meat Lug. Once the seasoning is mixed in you can grab the high temp cheese and mix in a 1/2 pound. Load up the stuffer with your mixture and grab your casings.
3. Rinse the casings inside and out to get rid of any unwanted flavors. Load the casings onto the stuffer and tie a knot in the end of the casings. Crank the stuffer being very careful to not strain the casings when full. Tie a knot in the end of the casing when full and twist about a 7” brat going away from you for the first and toward you for the second. Alternate this cadence all the way until the end of the casing.
4. Cut each brat so it is separate from the rest. You can now either grill and enjoy, or freeze them and vacuum seal them up.
INGREDIENTS
• 3lbs mule deer
• 2lbs pork trimmings
• LEM Bratwurst Seasoning
• LEM High temp Cheese
• 3 Jalapenos
• Natural Hog Casings
1. LEM #8 Grinder
2. LEM 5lb Stuffer
3. LEM Meat Lug
4. LEM Meat Lug Liners
MU
LE D
EER
BRATS • M
ULE
DE
ER
BRATS •
TOOLS
FOR MORE RECIPE & GRILLINGS TIPS VISIT OUR YOUTUBE PAGE @SCHEELSOUTDOORS
