I use about 25 lbs venison and 6 lbs bacon. Grind up meat and mix well.Add seasonings and cure to water , mix well . Pour this into meat , mix till tacky. Run back through grinder with stuffer tube to mix and fill tubes. Sausages need to cure in refridgerator overnight. Then bake in oven at about 200 degrees for around 5 hours till meat thermometer checks internal temp of atleast 170 degrees. Cool and then refridgerate or freeze.

Hey Mr. Xring , WW and I just finnished a new batch with Jalapeno Peppers , it's not hot but gooooood! You ready to fish after this 3 day Muzzleloader season? I got more Cheese , Summer Sausage, and crackers ready.:D