A friend of mine gave me 8 lbs of ground deer meat. The label says it is mixed with pork although I don't know to what proportion. I have have a Hi Mountain beef sausage kit that I have used before using beef only but I am not wild about the results. I found this recipie online and was wondering if anyone could help me expand/improve upon it. Deer Sausage sausage For best results deer meat should be mixed with pork back fat, bacon or fatty pork trimmings. MeatsMetricUSdeer meat500 g1.10 lb.pork belly (bacon)500 g1.10 lb.Ingredients per 1000g (1 kg) of meatsalt18 g3 tsp.Cure #12.5 g½ tsp.pepper2.0 g1 tsp.mustard, ground2.0 g1 tsp.marjoram, dry3.0 g2 tsp.garlic7.0 g2 clovescold water100 g⅜ cupInstructions Grind all meats and fat through a 3/8” (10 mm) plate. Mix ground meat with all ingredients adding water. Stuff tightly into 32-36 mm hog casings. Make 6” long links. Hang overnight in a cool place. Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C) Preheat smoker to 130º F, (54º C) then apply hot smoke for 2-3 hours. In the last hour of smoking start slowly increasing the temperature to about 170º F, (77º C). Stop cooking when internal meat temperature is 160º F, (71º C). Shower sausages with cold water and hang them to further cool down. Store in refrigerator. Notes Sausage does not need to be smoked. After stuffing the sausage may be cooked for 40 minutes in hot water (176º F, 80º C). Should I just go with this or does someone have other suggestions?