Spin off: who processes their own deer meat?

What technique and or equipment do you use and how bout sharing some recipes for bulk or smoked sausage.

I just started this year processing my own kills to ensure we have clean meat and are actually eating the deer I kill. I am probably a little too picky but I cut off everything that's not lean red meat. When I grind there is no white or silver on any of my cuts.

I have processed 2 deer this year so far a decent sized doe and a smaller buck. I mixed both with bacon ends and pieces and made bulk breakfast sausage and got about 40 lbs of that and another 12 or so of unseasoned ground meat.

I have just been using the grinder stuffer attachment for the kitchen aid stand mixer. It works pretty well. What I have been doing is running the meat through on the course setting then again on the fine setting to make sure it's ground up good. I love doing it myself and for the first time my wife and daughter gobble it down without complaining about eating deer

Feel free to share your experience or advice. Thanks.