Hello fellow smokers, I am fixing to attempt my first Venison/pork sausage. First thing is to make the sausage. I purchased some really nice pork butts from my local grocer that I will be mixing with the venison. 1st I would like to do a 60/40 split. How can I easily figure the ratio? Is it done by weight? 2nd My smokehouse is homemade and all I have to use right now for a heat source is a propane burner. I know DANGEROUS. 3rd What temp do I need to try to get my smokehouse at and how long should I smoke the sausage for? 4th Does the sausage need to reach a certain temp? I will be adding cure. Any info would help. Thank you all in advance for the advice.