My step brother provided me with the venison (3lbs) and I added about 1 pound of pork to the mix along with about 10 oz of back fat.
Making use of the Kitchen aid.
Sorry, I didn't get a picture of me putting it in the casing but you can see the attachment for the kitchen aid. I I think I am going to go ahead and invest in the stuffer. I found on made by LIM that looks like a good deal.
I hung the sausage for about an hour before putting on the smoker. Then added to smoker which was running at a temp or 194 degs. I smoked tell they reached 150.
I removed the bottom rack and just hung them from the top. Worked out great.
and the finished product. I then put them in an ice bath to cool off and then in the fridge.