Every year a friends family and my family get together and process our deer into diffferent sausages. We wait until March or April because that seems to work best for everyone. When we are finished we will have about 250 lbs total of different flavors of summer sausage, ring bologna, hot sticks, and brats. I will try to post some pictures later tonight or tomorrow, but it usually is a pretty late night with the beer and whiskey flowing. The later the night, the spicier or more exotic the different sausages get. To smoke all of that meat in a timely fashion we have worked out a deal with an Amish guy who processes his own meat and has a big smoke house. We will bring all of our meat to him on Monday and he will have it smoked by Wednesday. The total price is usually around a dollar per pound, which beats the locker starting at 3.50/lb.