Decided to make some deer bologna, while looking for a recipe i came across disco's moose german bologna, so i started with 8lbs venison 2lb pork fat, ground once course then once fine, mixed in the seasoning. i didn't emulsify like disco suggest but mixed well by hand then stuffed and into the smoker. it didn't come out as pretty as disco's but this stuff has a great flavor. Disco has the step by step if anyone is interested so i didn't post the seasonings and smoke temps. will definitely make this again. J