Who: www.sasusagemakers.com has all the stuff you will need.from grinders,mixes,caseings, everything.another place is www.eldonsausage.com

I make all my sasuage and some are my own mixes.I season ,then mix , then grind and grind the second time as i stuff it. then the next day I put it in the smoke house.the next day I put it in the vacume sealer.

get the book and read up on it.then go from there with your own mixture.thats the fun of it,making and smoking your own.

I make mostly pork sasuage, venison is always to dry(even if it has pork fat in it), thats just my take on it.I have tried a lot other people have made and didn't like it.just depends on each persons taste.

if you smoke it,it is best to put instacure in it.that keeps the bad germs out.it tell you all about that in the book.

Good luck on getting started.need any help, shoot me an e-mail[8D]