This past weekend we decided to make our venison sausage. Quite the process, but well worth the effort. We started by butchering 3 pigs on Saturday. After processing all the meat, vacuum packing it, and freezing it, we were left with 75 pounds of pork fat and trimmings to use for our sausage the following day. 6 pork bellies are dry rubbed ready for smoking next weekend too....gotta love bacon! We had approximately 200 pounds of venison and made the following 50 pounds of smoked regular country style ring sausage 50 pounds of smoked (pepper, onion, garlic)ring sausage 50 pounds of summer sausage- 2 different varieties 3 varieties of smoked brats (regular, wildrice/cheddar, jalapeno/pepperjack)- 25# 3 varieties of fresh brats - (regular, wildrice/cheddar, jalapeno/pepperjack)- 25# 25# of fresh patty sausage 40 # of venison hotdogs Everything turned out pretty darn good...quite happy with the process. Thanks for the help on all the questions last week. This is a great forum with very helpful people.