Ifferd,

Yes, I have some left over from last year. A friend of mind has a commercial sized meat grinder and we will grind up deer meat plus add pork butt. Then we make a mixture of deer meat to port and add seasoning. Then it sits for a while to absorb the seasoning. Soak the casking in water, place a sausage tube on the grinder. Than we place the casing on the tube and regrind the mixture into the casting. Then we tie the ends. After about 20 are made, we place them into a smoker for several hours and finish cooking in the stove. Than what I do is cut them in half and place in the food saver bags and into the freezer. When we want to eat some, just defrost some and wow, it still is great.

T