Charliesal7

hi, making brats for the first time. thinking of using a 50% ground venison and 50% ground pork shoulder. Probably going to add some peppers and onions and cheese and of course various seasonings. Anyways, my question is how much dry milk should i use for a binder? If i am using 10 total pounds of meat how much dry milk? and should i also add eggs or some sort of liquid? any recipes would be helpful. Thanks!

Zeak

None,the pork and cheese will bind it. You should use high temperature cheese though. Get on Frisco spices web site they got recipes and spices for sale on the web or pickup. I use them and they are prepackaged for smaller batches I

jerseyhunter

my recipe calls for 2 eggs, 2 cups cold milk and 1 cup of soy protein for 10 lbs of meat