I use half deer and half pork, something fatty like pork butt or shoulder. Country style ribs work ok too. Cut all the meat into uniform pieces so that the seasonings will mix evenly. I use prepared sausage seasoning from the meat department at the store. You will probably have to ask them for it, and the seasoning to meat ratio. I think I use two or three teaspoons per pound of meat. Then add a little extra of whatever you like. Worcestershire, pepper, garlic, soy sauce, etc. Depends on how spicy you like it. Just remember you can always add more, but you can’t take it out. That’s where the taste test comes in handy.
After it’s ground I seal it as 1 lb packages or packs of quarter pound individually wrapped patties.
