What I did when I made mine was go to the local butcher shop and bought the casings and spices. They asked how many pounds of venison I had and then they sold me the spices and pork trimmings for that amount. I ground up the venison and pork trimmings and mixed them together plus the spices and also added 10 Lbs of chedder cheese. I then stuffed the casings and stapled the end of the casing. Then all you do is bake them in the over for 4 hrs at 170 degrees and it came out perfect and just like good store bought summer sausage. Give it a try because its not that hard to do, in fact its easy and you couldn’t tell the difference between store bought and home made.