I typically only make about9-10 pounds of sausage a year using the deer I've taken. I mix slab bacon with the venison. I just thought I would try my hand at some links. Deer season is winding down and a local store has pork loin on sale so that's why I wanted to try it. These are whole loins so there should be fat on them. This is the first year that I've done most of the butchering on two of the 3 deer I've taken. I can get the local shop to grind my deer if I take him just the meat and he only charges me $5. Problem is he only grinds late in the afternoon then I'm too tired to wrap it so I bought my own grinder.I loanedmyson the grinder last night as he shot a small deer behind his house Friday evening.