Step 1: Prepare the Meat

1. Trim any silver skin or connective tissue from the venison.

2. Cut the venison and pork fat into 1-inch cubes.

3. Place the meat in the freezer for 20-30 minutes to firm up (this makes grinding easier).

Step 2: Grind the Meat

1. Assemble your meat grinder and attach a medium grinding plate.

2. Grind the venison and pork fat together into a large mixing bowl.

3. Return the ground meat to the freezer for 10 minutes to keep it cold.

Step 3: Season the Meat

1. In a small bowl, mix all the spices (salt, pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, thyme, sage, coriander, and nutmeg).

2. Add the spice mixture to the ground meat.

3. Pour in the ice water to help bind the mixture.

4. Use your hands to mix everything thoroughly for 3-5 minutes until the mixture becomes sticky and well-combined.

Step 4: Stuff the Sausage (Optional)

1. If using casings, rinse them thoroughly and soak them in warm water for 30 minutes.

2. Attach the sausage stuffer to your grinder or use a standalone stuffer.

3. Slide the casing onto the stuffing tube and tie a knot at the end.

4. Stuff the sausage mixture into the casings, twisting every 4-6 inches to form links.

Step 5: Cook or Store the Sausage

1. If cooking immediately, heat a skillet over medium heat and cook the sausages until they reach an internal temperature of 160°F (71°C).

2. If storing, wrap the sausages in plastic wrap or parchment paper and refrigerate for up to 3 days or freeze for up to 3 months.