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