25 lbs. boned out deer meat
25 lbs. boned out pork
1 (16 oz.) pkg. old fashioned sausage seasoning
8 oz. sausage casings

Grind up and mix the deer and pork meat together. Add the seasoning mix and blend very thoroughly. Stuff the meat into the casings in desired lengths. Smoke the sausage at 165 degrees for 10 hours. Remove from smoker; let cool and package for freezer.