Hello everyone. Just wanted to say quickly that I have learned alot from this forum already and have gained enough knowledge and courage try some sausage and snack stick making for myself. So thanks for that! With that said I do need to understand some things still. I have some questions about venison summer sausage. Mixing the meat: do I mix the venison and fatty meat first? Then add the seasoning and cure? Mix time: I heard it said that mixing time for your summer sausage was important. I was told if you don't mix enough you will get a sausage that crumbles and if you mix too much you can get fat smearing and poor texture. Then on the seasoning and cure mix bag, it says to mix very well. So which is it, mix very well or mix cautiously? What would an average mix time be and what am I looking for to know that the mixing is complete. (when I make ground jerky I mix until the meat is tacky, am I looking for something like that?) As I figure things out I will start to post my game plan on here for the pro's to give a once over. Thanks for the help!!!