Bratwurst

Camp Classic Brats

Traditional Style Bratwurst

Camp Classic 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.

A fresh brat, never cured, which means it goes to the fridge or the freezer and gets cooked like any raw sausage. The nutmeg, mace and marjoram are what separate a real bratwurst from generic pork sausage in a casing. With wild game the fat is the whole game — go too lean and you get sawdust.

• Savory
• Herb

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
• 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 meat very cold.
2. Mix all dry seasonings together. The nutmeg-mace-ginger trinity is what defines authentic German bratwurst — don't skip any of the three.
3. Add seasoning and ice water to ground meat. Mix until batter is sticky and 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 flavors meld.
6. Vacuum seal and freeze for storage, or grill over medium heat, turning frequently, until internal temp reaches 160°F.
7. Rest 5 minutes before serving.

Wood

Apple · Cherry · Oak

Before you start

• Venison to pork fat ratio