First, the deer meat needs to be ground up. They buy beef and pork already ground.

The magic ingredients are mixed together with the meat.

And pushed through the HUGE stuffer!

to make nice, big rolls of summer sausage!

That leaves the smoking. Here's the home-made smoker.

Cutting mesquite (thanks Mom and Dad) to see if that adds some different flavor to the Summer Sausage.

Checking the various systems as the fire heats up.

It's a smokie job, Richard is prepared with his gas mask!

Putting the rolls of sausage into the smoker. They made two batches this size.

Here's the entire crew!