We have been busy in the house hold lately. Last night we ground up 25# of maple sausage (about 20# venison,5# of pork fat) ,50# for curly's venison bacon (28.5# of shoulders and pork trimmings, 31.5# elk meat) and 30# of butts which we made 10# of chorizo and 20# of potato sausage. I am really impressed by the potato sausage. I actually used a spice pack from butcher packer for it this time...it really has a lot of flavor. Here are some pics of the "venison bacon" we made. It is in the smoker as we speak. Second time of making this stuff...very good and great on pizzas...sorry no pics of stuffing and prep work. we were under a time crunch last night.