I like to mix mine at a 3 to 1 ratio, and use "Adkins Farm Style Sausage Seasoning." (American Spice and Seasoning Co, DALLAS, TX) Cut the venison and pork into pieces no larger than two inches, mix the spices in very well, let set over night at about 36-38 degrees, mix again the next day before grinding. Meat always grids best when just slightly above freezing. To do the link sausage, I add additional ground red pepper, a couple of tablespoons of "Claude's Brisket Marinade, and two-three tablespoons of brown sugar. Let set overnight, grind and stuff. The marinade adds a hint of smoked flavor and helps the flavor even when doing them on a grill.
Dang, I'm outta here to go get something to eat....................