venison summer sausage

[drano]

My favorite way to eat venison is as summer sausage. 
So I made a 25 lb batch a couple weeks ago. 
Its 1/2 venison, 1/2 pork butt.
This time I used 20% less salt than the recipe calls for since the family doesn't like all the salt in most sausages. 
Smoked for 3 hours of hickory, then in the roaster water bath until 152-154 degrees. 
Turned out great. Family and coworkers really like it.

[Orion]

Nice! Looks really good. Mind sharing the grinding details... once, twice? What size plates to get that texture? Thanks for sharing.

[drano]

Thanks Orion
I grind once, and the plate is 6mm, so its a course grind. 
May not be the typical way to do it, but it works well for me--and its quicker than two grinds. 
I cut meat into strips, mix in spices, then grind.  Grinding does the mixing for me. 
Grinder is a Cabelas commercial, 1/2 hp, #8 neck.