I originally got started in the specialty meats through a company out of New York called "The Sausage Maker." They sold pre packaged spice recipes that made as much as 25 pounds of Venison with some ground pork. Excellent results. Then I purchased the man's book, spice in bulk and have been making my own for over 20 years. I really like Venison Salami, Venison Sticks, (I never was a Venison Sausage eater), and different brats and sausages.

I eventually got so into it that I had grinders, stuffers, all the spices, casings, preservatives, smokers, etc. But be careful or you will end up having your friends wanting you to make their specialty meats or at least your stock of spices.

Its a lot of fun but if you ever purchase a grinder, get an electric. You will wear your arm off when you get a lot of venison. And the kids will make all your hard work disappear so fast it will really shock you.

I have butchered all kinds of animals for years. Once you learn how its not so bad. If a butcher is willing to teach you, pay attention they can make if so easy for the rest of your life.