I'm looking for some advice about what to do with a batch that doesn't taste great. Last weekend was my first experience with venison and pork. I ground 5lbs. of venison and pork butt. Split into to two 2.5lb. batches using one pack of BackWoods seasoning and cure with Pepperoni flavoring. The first batch was put into sheep casings and smoked with hickory and apple to 160 degrees. The second batch was the same but I added hi temp cheese and I haven't put into casings or smoked yet and I put it in the freezer for sausage making this weekend. The first batch was edible and wasn't bad, but it wasn't that great. Not good enough to share with anyone outside of the home ! Can anyone advise me on what they might add to the second batch to maybe help the flavoring along ? I was thinking maybe a BBQ sauce ? or some type of salad dressing ? any advice would be welcome.