I hope you can help with the issue I've had making venison sausage. The recipe we used in the past is a 50/50 blend of venison and pork. The taste is great, but it always comes out too dry. I've tried cooking it different methods, but I have not tried smoking it because I have been without a smoker until now. How do I keep it from drying out? What method do you suggest when smoking it? I want to give it one more shot this year. Thanks for any and all advice.