Hello, I'm in need of some advice. My processor told me this is the last year he's processing deer. I want to start making my own sausage next season, and need help in regards to equipment. I've been to the sausage maker website, and found everything I could possibly imagine. I'm only doing breakfast sausage and smoked sausage. I know I'll need a smoker, and probably will get one that can do about 20 lbs at a time What goes into the process of doing it though? After grinding the meat down, do I need a meat mixer for putting in the sausage spices? What about curing? Is that necessary? Do you add pork sausage or pork fat to give it extra moistness? Need a lot of help here.