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I need some advice as to why my elk brats shrunk after cooking. They went from 6-7 inches down to 3-4. The casing never split and they didn't get dried out, but they shrunk like a frightened turtle. I have been making my own brats for 5 years or so and have never had this happen. Is it the casings? Not stuffed correctly? Any ideas?

Thanks everyone.

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Casings cant possibly shrink that much and not break if the content inside didnt reduce a LOT.

Possibly you didnt stuff the casings nearly with enough meat?

What did you use for a meat mix? 50/50 Elk and pork for example?

I have never had brats shrink anything more than maybe 10% after cooking.

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I was hoping some of you would get the Seinfeld reference grin

In all honesty, they shrunk by 50% if not more and the casings did not split and were not loose. Strangest thing I've come across in my sausage making history.

The mix was 50/50 elk/pork. Ground 3 times (separate, together and then when they went into the casing) and I broke some casings as I was stuffing them so I think I had them pretty full. I've cooked them 2 different ways, once on the smoker and then once on the grill (after being boiled). I should've taken pictures, but I will take some this weekend when we cook some more.

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