Need Recipe for Sausage

Rebel butcherI make mine using Rebel seasoning. It's all in the seasoning and you don't need to add anything other than cure. They even sell it with the cure if you prefer going that route. I use .38 oz of seasoning per pound of meat.
We typically do a 50/50 or 60/40 deer pork mix. I cube the meat and measure the seasoning using a small scale. Add the spices/cure to some water and pour over your meat. Mix that by hand and run it through grinder. Then it's ready for stuffing. Once it's stuffed I put in the fridge overnight. It gets smoked over low heat 180-200 using the oak/pecan/hickory until the color is right. That's usually 2-4 hours depending on what you like. Pull it off when the color is good and submerge it in ice water to stop cooking process. Dry it off and vacuum seal.

Go to "smokingmeatforums great interactive sight.

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Add the spices/cure to some water and pour over your meat. Mix that by hand and run it through grinder.

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We do this as well. Cut our meat into long strips about 3/4" square if possible, then season it, then grind it. Your grinder gets dirty but the seasoning gets distributed more evenly.

Stadium Rat, looks like Dropbox has changed the public file and your link isn't working. "If you'd like to re-share any of the files in your Public folder, please use a shared folder or shared link"