I had found this recipe on line on smokingmeats forum and knew I needed to try it. I liked it and didn’t change it at all. I had only one 1.7# pack of ground deer left, so I upped the percentage of pork butt to get to 5 pounds. What you see below went into the freezer for an hour. Then it went through the grinder on the coarse plate.
The coarse grind with the deer meat after an hour in the freezer again. Then back into the grinder on the fine 1/8″ plate.
Here it is coming out on the fine plate ready to be mixed with spices.
Below is both portions separated out and mixed with the different spices for each batch. Then dropped into 1 gallon Ziploc to rest for the night.
Then they were stuff and froze on trays for 1 1/2 hours to be solid enough and not fight me on vacuum sealing. I have had fresh sausage start squeezing partially out of the casings some.
I stuffed these using the Home packs as a trial, but I have had trouble with them bursting. I really recommend buying full hank casings. It will make your life easier. Now below you can have the recipe if you would like to try it. I got great reviews from the people eating my fry test piece, but they ate it all so it must have been good.