For "ground meat", I grind once, large plate. No additives (ie no fat, no pork, nothing at all.) I use this for meat loaf, chili, inside-out hamburgers - anything you'd use ground beef for.
For sausage, kielbasa, etc, I grind once, medium plate. I add either 33% or 50% pork depending on what I'm making. For the pork I use butts & grind them, including the fat. I do not add back fat in addition to this.
For hot dogs, my mixture is 3:2:1, venison:pork:backfat.
Grind twice, once through the medium, once through the fine plate.