re: Homemade Smoked Deer Sausage

Looks great! One trick I learned is to put grinder components (tray, throat assembly, wheels and blade) in freezer night before. Helps keep meat cool. Recently we started making Italian sausage using wild hog. I know you harvest your share so give it a try if have not already. Deep South seasoning is what we use. Came out better seasoning meat before grind in my opinion. We stuff it in 1 lb game bags and it goes pretty fast. Invest in a foot pedal - game changer! Makes excellent meatballs, pizza topping etc.

Well done on yours!