5 lb. trimmed venison (or Beef)
5 lb pork butt
t TNL canning and pickling salt
6-8 cloves, minced fine
1 TBL sugar
4 TBL sweet paprika
1 TBL + 1 TSP marjoram
1 TBL ground black pepper
2 cups ice water

Chill meat to 32-35 degrees.  Combine spices in a small bowl.  Cut meat into ¾ inch cubes.  In a large bowl, mix meat and spices by hand until the spices are evenly distributed.  Grind meat, add the ice water to ground sausage mixture and mix by hand.  Make patties of stuff in 1 ½ casings and immediately freeze surplus in freezer bags or wrap..(For added protection I put meat in freezer bags and then wrap with freezer paper.  Make sure you get all or most of the air out of the freezer bag)