In both our sausage and our "bacon burger" we'll go 50:50 venison to pork. We used both Pork butt and bacon ends in our grindings, usually 30:20 Bacon to Pork butt on the pork side of the equation. When we grind, there's 5 or 6 of us (all my uncles and father) and we all like our stuff to a different taste. I'll throw a bit more garlic and pepper than everyone else, and usually a shot of red pepper to the sausage. I really like the idea of Jalapeno's though, I might have to give that a try this year.