Quote Originally Posted by jim View Post
Rock / water softening salt, applied heavy and rubbed in to flesh side. You need to salt ,if you're not going to flesh right away. If you don't salt and the hide is rolled , you get mold & bacteria. The salt does a real nice job of drying the flesh / fat on the hide, making it easier to scrap. I have a nice scraper for fleshing, somewhere in the shop.
For sausage i suggest 2 parts pork to 1 part venison, depending how moist or dry you like the brats.
We use 40% pork for our sausage, which seems to work well for summer sausage and ring bologna, but our brats seem a little dry to me.