I notice LEM and other manufacturers of sausage stuffers offer a 2" dia. size of stuffer outlet tube. Is this necessary or simply convenient when fill plastic tubes like 1# pork sausage bags? Many stuffers are available with max size tube being max about 1.6".

Just getting into sausage making because I tagged a small doe. Small amount of meat to mix etc.
I notice most / ?all? your recipes are geared toward pure beef or pork and not so much blended sausages like what is typical of what hunters make for sausage. Is it reasonable to conclude that any of your standard recipe’s(eg: Holly medium pork sausage, your big seller) can just be directly used for venison sausage assuming you will be using a ratio of pork to venison in the mix? Or, should the ingredients be customized to accommodate the unique characteristics the venison causes?

Just getting into sausage making, advice on need for cure:
If I am only making venison / pork breakfast sausage, italian sausage, “burger” from a blend of pork and venison with intent to freeze(not smoke) in 1# bags is it not necessary to use these added “cure” solutions. It seems they are targeted to jerky and smoked products meant for room temp / dry storage vs frozen storage, true?

Just wondering what most folks use when making breakfast sausage using venison, what is the range of pork % that could be considered “normal”?
What ratio would be typical of italian sausage, chorizo?
I made some with 50% pork/ venison and found it too taste just fine. It’s original recipe called for only 25% pork and I found that too firm, dry and cooked up like a hockey puck and likely to char during frying. What is most typical ratio amount for pork in breakfast sausage made from venison / pork?