Dog I found a previous thread where Boykjo mentioned using about 1 cup of diced jalapeno relish for 10 lbs of meat. He adds high temp cheese to about 10% of the weight of the meat.
Most people mix pork butt with venison to add flavor and moisture but as I noted earlier I have never done a deer sausage so I am not speaking from experience.
what type of smoker do you have. We normally use a cure when making sausage so we have a bit of latitude with how long it takes to get to the final internal temperature. Most of us will start with a smoker temp somewhere around 130 and gradually work up to 225 over several hours. There again, I'll leave it to someone with venison experience to expand on this.
Glad you joined us! We have lots of members in the area and SELA 2012 is in October so you'll have a chance to meet everyone.