Any tips? I have a book that looks like the bible of sausage making, but I've only skimmed through it. I ordered a LEM 5 pound vertical sausage stuffer. Casings are on the way. Hoping to mix around 15-20 pounds of venison trim with some pork of some sort. Planning on using the recipes in this book for some summer sausage and brats/polish sausage. Also have 7 pounds of meat curing for dried venison for Saturday. Looking forward to making a lot of finished product and then vacuum sealing them. Most of all this is new to me. Usually just make steaks and jerky.
