15 lbs of deer ground through a coarse plate with a ratio of 1 handfull of good clean deermeat and 1 or 2 1 inch cubes of beef fat. Mix in a pack of Hi-mountain seasoning from bass pro along with cure and add required ammount of soy protein concentrate ( the soy protein is not in the mix you can get it from LEM it makes the sausage alot moister) mix the meat and all ingredients well oh yeah had to add 12 oz of icewater. Mix well and mix some more and mix. Put 2 inch stuffing tube on grinder allow casings to soak the proper time (I prefer the collagen casings from LEM that are 2 1/2" Dia) Then regrind through a medium plate and into the casings. Let them sit for 12 to 24 hours and then I put them in the oven after they get up to room temp. 1 hour as low as the oven will go and then 195 degrees until the internal meat temp comes up to 160 degrees. Figure around 8-10 hours cook time checking temp every half hour or so.
This is the first time I made it as above and it is by far the moistest and best textured sausage I have found that isn't half pork. It does have a little beef fat in it but that is free at the butchershop. We actually put the beef fat in all that we grind for everything.
The stuffing tube I mentioned is part of a bagging system we bought from LEM. If you don't have one yet and you process your own deer it will be the best $25 you ever spent. We can grind 50 lb and have it in bags ready to go in the freezer in consistent 1 or 2 pound portions in no time flat. I used to spend 2 or 3 hours wrapping it but not anymore it is packed while I grind now!
We usually process around 5 a year for our use. So anytime I can save on processing means more time in the woods!!
If you are paying someone to process your deer that is probably why it has the bad taste! The deer needs to be skinned out while warm and cut up as soon as it cools out. When you do it your self you can bone it out as well as remove all the sinew and tendons which eliminates the bad taste from these parts. These are all things that contribute to the general I don't like deer that you hear all the time! In the butchers defense they could not make any money boning one out all the way and removing all the fat, sinew, tendons etc