We had planned to turn all 65 lbs. into approximately 85 lbs. of sausage today, but as the day went along, we found that we only had enough time to get through half of it.
The only disappointing part of this process is that we could not find grass-fed pork. Pork needs to be added to the venison because it is so lean. It ended up being 1 pound of pork shoulder butt, (That doesn't even make sense, but who am I to question the butcher?), to 4 pounds of venison. When I asked to the butcher about grass-fed pork, he asked, "Do pigs eat grass?"
Hmmm....Another reason to start building a pig pen.
After the venison and pork was cut into 1-inch chunks, my Mister mixed them, then fed the meat into the meat grinder.
After the first time through the grinder, the spices were added and mixed in. We used a premade spice pack from a sportsman's store. Next time, we'll try mixing our own spices.
We then ran the meat through the grinder a second time, using the medium grind. I wish the picture had turned out, because it looked very appetizing.