Grind the venison and pork if needed
Weigh to see how much meat
Combine meats and seasoning in large tub
Add 24 oz ice water
Mix with your hands
Make small balls to run through grinder a second time
Form into balls
Drop balls into casings to stuff them
Push down to remove air pockets
Seal up open end of sausage casing
Store in cooler 24 hours to cure
Smoke sausages until they reach internal temperature of 156 degrees
Let meat cool in a cooler with ice packs overnight
Cut sausages into 1 lb size
Freezer seal and refrigerate
