Let talk about making deer brats at home. I have a Cabelas 1 HP grinder and the large meat mixer that attaches to the grinder. Me and my wife just finished making 200 pounds of deer brats. We made Cajun Jalapeño and Andouille Jalapeño brats oh what a job it is using the grinder. It's a slow process and I'm thinking about buying a sausage stuffer with the crank handle on the side to speed it up. What brand sausage stuffers do you all recommend? I thinking about a 15 n- 20 pound hopper. Let hear what you use and how it works.

Oh man it is a lot a lot of work without a separate stuffer, my condolences!!

we use a big lard press

Any stuffer is an improvement over using the grinder.

I have a small 5 pound LEM and it is all stainless except the gears and they are heavy cast but if your doing that much you might want a bigger 15 pound or maybe bigger. I usually make snack sticks and summer sausage but want to make some brats so if you want I would love to hear how you made yours, I have hog casings and collagen brat casing to try.

We use a 20 lbs capacity hand crank stuffer from Cabelas to make venison sausage, sticks, etc. Works great for the 150 - 200 lbs we do annually. Have to be careful with sticks as the pressure might explode out the top of the stuffer and onto the kitchen ceiling. Don't ask me how I know:)

that sure is a long casing what kind is it?
we have a old stuffer but sure works good havent done it in few years .. too mine to processor this year. few years back we all ganged up and made 400 pounds turned out good but let me tell ya we were sausaged out after a while.

I also have the 5lb lem stuffer well built machine.

Bought some new equipment this year and Walton's had the best prices I could find.

I use 35-38 MM Hog casings and Legg's Old Plantation Seasonings. I use Leg #163 Andouille and Leg # 110 Fresh Cajun Style seasoning. I also add diced Jalapeños peppers to the mix. I add 1/3 pork picnic shoulder to it to.

We use the 25 lb manual stuffer from the "sausage maker" company. It is expensive but top quality.

we have a lem 1 horse never made brats but for sausage it came with different size tubes that go on thr end of the grinder /large opening sausage plate bunch up the casing on the tube little hand pressure to hold the casing and it'll fill as fast as you can feed it

Do you use fresh jalapeno peppers or canned? I have used fresh frozen in summer sausage and they were very good but no heat I guess that could be the peppers but when I made poppers out of them in summer when picked they where nice and hot.

I use dehydrated Jalapeños but soak them in water to rehydrate them for 30 minutes before I use them.

By all means, get ahold of a LEM catalog.

LEM makes nice stuff for home meat proccessing

I went to making brat patties. casings are extra work and they eat very well as patties

LEM, I have had a few different ones and the LEM has held up well

X2!!!

I will say your brats look a lot prettier than mine and I was using a stuffer. Just a big job by yourself. I have found out that I love deer brats!

I have had several LEM sausage maker and cabelas not sure who makes them they are all for the most part no problem or with things breaking. Two suggestions I do like the LEM as it has a air release that keeps air from going into the sausage and the biggest suggestion as much as your making at least get a 15 lb. I had two 5 lb stuffers and most of your time is spent loading them. the 15 lb is not that much more cost. LEM also has clamps to attach it to the table top. 200 lbs if your making that much you might want to look at the 25 lb stuffer.

You had me drooling at the title... got some black bear brats left in the freezer, but have pretty much run through the venison and duck in the freezer. A few huns, chukar and rabbit left I think.