• Cut venison and pork trimmings into pieces small enough that they will easily fit into the feed hole of your meat grinder.
• Once all the trimmings are cut into workable slices, place meat into the freezer for 30 – 60 minutes, so it can get a chill on it. This will make the meat much easier to grind.
• While the meat chills, prepare your grinder by fitting it with the coarsest meat grinding disk you have. Set a large mixing bowl or container below the grinder to catch all of the ground meat.
• When meat has chilled, begin feeding it through the grinder the first time, starting with the venison and then the pork. This will take some time, just work slowly, piece by piece, until all the trimmings have been ground the first time.
• Combine the coarsely ground venison and coarsely ground pork in a large mixing bowl. Sprinkle the sausage seasoning over the top. Pour 2 cups of water onto the meat and begin mixing the sausage using clean, gloved hands. Mix thoroughly, but gently, adding more water until the meat reaches a slightly tacky consistency.
• Remove the coarse grinding disk from the meat grinder and fit with the fine grinding disk. Place another empty, large mixing bowl or container below the grinder.
• Run the mixed meat through the grinder a second time, this will fully incorporate the seasoning into the sausage and give it such a beautiful texture.
• Once all the sausage has been ground a second time, freeze it in meat bags, freezer-safe plastic bags, or vacuum seal bags in 1- or 2-pound portions. A sausage stuffer and/or kitchen scale will help make the process go very quickly!

To pack bulk venison sausage using a sausage stuffer:

• Fill the sausage stuffer with the breakfast sausage, pushing it down to be sure there are no large air pockets.
• Set up the stuffer in the operating position and place a wild game meat bag on the extruder.
• Fill the bags in 1- or 2-pound portions, sealing with hog rings or tape.