Ok, just got my MasterBuilt Smoker a few weeks ago and want to try everything. Deer season is upon us and I'm ready to take my share of deer. My freezer has 20+ pounds of deer from last year and I want to use it up making Summer Sausage. I took out 11 pounds of Deer and 2 pounds of Ground Pork. My deer had Pork added to it last year, so I don't really know if the percentage is correct, but I'm hoping it will be close enough to have the sausage come out good. I bought some Hi Mountain Sausage Mix that comes with the casings and cure, I also picked up some of those pliers with hog rings - Any tips making this would be greatly appreciated!