Bratwurst

Backcountry Heat Brats

Spicy Style Bratwurst

Backcountry Heat Brats is a bratwurst built on a 50% lean meat / 50% pork blend, using lean wild game or lean beef. Finish at an internal 160°F (71°C), stuff into 32-35 mm all natural hog casings, grind at 1/4". Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

The classic brat spice with cayenne, red pepper flakes and coarse black pepper stacked on top — three different kinds of heat instead of one blunt one. The flakes stay visible in the grind so you can see what you are getting into. Still a fresh sausage, so it is never cured and never smoked.

• Spicy
• Pepper

Internal temp

160°F (71°C)

Casing size

32-35 mm

Casing

All Natural Hog Casings

What goes in it

• Kosher Salt
• White Pepper
• Ground Nutmeg
• Mace
• Ginger
• Marjoram
• Garlic Powder
• Onion Powder
• Sugar
• Coarse Black Pepper
• Cayenne Pepper
• Red Pepper Flakes
• Paprika
• Ice Cold Water
• Ground Coriander
• Celery Seed
• Mustard Powder

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Butt · Pork Shoulder

Bear or wild hog: take it to 160°F and hold 3 minutes. Freezing, smoking and curing do not kill trichinella — only heat does.

How it's made

1. Grind pork and fat through a 1/4" plate. Keep very cold.
2. Mix all dry seasonings together. This recipe uses layered heat: cayenne for immediate burn, red pepper flakes for bursts of fire, and black pepper for background warmth. Adjust cayenne to taste.
3. Add seasoning and ice water to ground meat. Mix until well combined with good protein extraction.
4. Stuff into natural hog casings (32-35mm). Twist into 6" links.
5. Refrigerate for a few hours to let the spices meld.
6. Vacuum seal and freeze for storage, or grill over medium heat, turning frequently, until 160°F internal.
7. Rest 5 minutes before serving.

Wood

Hickory · Cherry

Before you start

• Venison to pork fat ratio