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I just finished trying to make venison brats. Since this was my first time, I spent a lot of time on the internet. The part I wasunsureof was the link making process. Nobody said anything about overloading the casings. I have two very long brats.:mistake:
 

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Maybe you can tell in some short sentences how you did it?
I have a lot of venison in the freezer, I like that meat very much.
Venison brats would be a new experience to me.
Thanks!
tj
 

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I thought you simply grab it as it's filling and twist it every six inches or so.
 

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I checked on youtube, lots of videos, most people twist them and then tie them off after stuffing. My oops.

Here's a cool version -

 
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