Also, instead of baking, you can stuff into the casings and cook your sausage in an electric roaster. A roaster will hold approx. 8 sticks. Just add enough water to cover all of the sticks.
A good ratio is 20lbs venison to 5lbs of pork butt. Mix thoroughly, add about 24 oz. of ice cold water, seasonings and cure, then continue mixing until everything is well blended.
I like to use the 2 1/2"x 20" casings, which will hold about 3lbs of meat. Soak them in warm water for about an hour before stuffing.
You can put the stuffed sausages in the refrigerator over night, but take them out and let 'em cool at room temperature (about 2 hrs ) before cooking them.
You'll want to cook them between 180-200* and check the internal temp. with a probe-type thermometer. Internal temp. should reach 160*. This will take 1 1/2-2 hrs. normally.
Remove the sauages from the roaster, rinse, then set them in a cooler and cover with ice for a bit to cool down. Wipe off excess moisture and vacuum seal. Freeze for future use.
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~~BT~~
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