markgolding
Mark, I have been making sausage for 25 years, I agree with the 70 venison 30 pork for what you are making, two rules of thumb are 1 Oz water for every pound for any type sausage except dry cure and pork butts are usually 80 lean 20 fat!! Hope that helps mike

Parksider
Years ago we picked up a 20 qt Hobart mixer, it makes life easier, cost was $200 at a auction and all the toys came with it!! We use the dough hook to mix all our meat, it holds 25 pounds which for us is perfect for our batches!! The Holbart was made in the 60’s and we have had it 20 years with no problems

Parksider
Just remember I bought it 20 years ago,

Looking for a recipe for pumpkin sausage, had some in Casa Grande Arizona from a Fries grocery store, wondering if anyone has any idea how to make it!!! Have made many types of sausage but not this one, has a great taste