RE: Making Sausage and Ground venison ?'s
I'm planning to make my first sausage links this year too. I have had it done locally every now and then and although I don't know any exact ratios of the seasonings I always instruct that the blend be 60/40 with a double shot of garlic and 8 oz of red pepper per 100 pounds of meat. They add saltpeter and sell me their boston butt pork roasts (if I dont provide feral hog pork).
I also request that they lightly smoke the links. Starting two years ago they now package everything in sealed vac. packaging. I bought a foodsaver (As Seen on TV!) and it works very well storing your bounty!
Good eating.