First attempt at Making Venison Smoked Sausage

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  I have been making sausage for a few years and gone through much of what you are going through. I am no expert by a long shot. I have been playing around with venison / pork ratios and grinder plate sizes as well. We generally use a 65/35 deer pork(trim) mix for sausage and 70/30 for pep. and snack sticks. We have gone to 3/8 and 1/2 grinder plates. depending on the sausage we are making. I find that once you grind and mix manual or mixer it will break down some and the binder makes it all great. I have not had any problems this way but it is all to your taste. Now I am researching and getting ideas for a smoker. I want to build a new one this spring and have so many thoughts and questions. 

 yours looks good and keep it up and enjoy the fun. 
 
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