got a kit from lemproducts. they are simple to follow and if you have a digital oven or smoker with a little experience they produce locker quality meats. any ways i ground 25lbs of venison de boned including 15% pork. added the seasoning and cure that comes with kit. they call for 1 oz of water per lb of meat but i add 5-6 extra. i also add soy protien concentrate. it is a binder and aids in holding moisture but isnt required. then the casings are soaked in warm salt water and stuffed tight. i remove all air possible and twist tight and tie with butcher twine. smoked these on my brinkman with coals from my shops wood stove. when the temp dropped below 200 i added a couple small stove shovels full of red coals from the woodstove. wet hickory chips were used on the coals for smoke. turned out great. its a spicy sausage. made 25 lbs of this and 25lbs summer sausage sausage and 10 lbs of snack sticks from them this season. added there high heat cheese to summer. it stays chunks up to 400 degrees so it never melts during low heat smoking. makinf some jerky soon as well.