Did 25# each of venison salami and thuringer this weekend. Used 20# of venison and 5# of bacon ends and pieces per batch as I couldn't find fat anywhere. Turned out quite good despite combatting the elements. It was around -15 yest. Put in the smoker about 8:00 Sun. morn., and finally reached 155 deg. at 3:00 Mon. morn. Here is part of the meat cubed up and chilled, the coarse 3/4" grind, some of the sticks all stuffed and curing, and the smoker chugging away in the cold.