So I'm on my regular day off cycle ( I work 8 and 6) and figured it was time to process some more game meat. There was quite a bit of quality trim from hunting season, and a bunch of boneless duck/goose meat (60 pounds) and some moose (over 100 pounds) so figured its time to make sausage again. My smoke house was tied up with cold smoking 3 whole bellies for bacon that I had cured last days off. So I made 25 pounds moose Ukrianian sausage. 18/6 25 pounds Sonoma style Brats 20/5 and 25 pounds of goose/duck/pork sausage 15/10 I had a couple buddies "help" so the uniformity isn't there, but after a few test fry's, and a malted beverage or two, there was a lot of happiness, and a few "close enough"'s muttered! Haha!