First I don't belive you need to go as high as 50% pork as long as you don't over trim your venison. There is absolutely nothing wrong with grinding the silver skin, rib meat, neck meat, shank meat, etc.
We use a (60/40) mix of 7.5# of venison trim , 5# of pork butt, 1/2 bag (4oz) of seasoning, and 32oz of water to mix. Grind the meat once through an 1/8" grinder plate. Either mix the seasoning in the water and pour in after grinding or sprinkle the seasoning on the ground venison add the water and then mix. Either way be sure to mix thoroughly.
If you have a stuffer then put the mixed sausage into the stuffer and stuff into 34/38mm hog casings that have been flushed with warm water and allowed to soak in warm water after flushing. If you are going to stuff off your grinder remove the plate and blade leaving the worm in the head, put the stuffing horn in the ring and tighten the ring back on the grinder and then stuff.
There is no reason to add a preservative (we never have) as long as you double wrap. Either place in freezer bags and force as much air out as possible, or vacuum pack. Then wrap with waxed freezer paper. Wrapped in this manner we have kept brats for a year with no noticeable loss of quality.
[By the way MSG is a flavor enhancer and not a preservative.]
Don't be afraid to experiment by adding extra ingredients. Currently we offer over 40 varieties of brats. An easy one is the beer brat: mix with 2 cans of beer instead of water.
Have fun.
Dave
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