Venison sausage with sage and juniper

 By far the most interesting venison sausage I've ever had.  The piney hints from the juniper and sage match well with venison. Hank Shaw's recipe called for more juniper by the gram.  I liked the juniper but i felt it was a bit overpowering in this batch.  I could not imagine any more, in fact..next time I will reduce it.

Venison cubes:                       2250g (75%)
Pork back fat:                           573g (25%)
Kosher salt                                 45g (1.6%)
Cure #1                                        3g (.25%)
Juniper Berries                            12g (.53%)
Sage fresh and chopped              27g (1.2%)
Black pepper ground                  11g (.5%)
Celary Seed                                3g (.13%)
Gin                                            1/3 cup
Water:                                         1/3 cup

1. Cut the venison and pork fat into strips or 1 inch cubes and put into the freezer.  You want the fat totally frozen but the meat just until it gets crispy.  
2. Wile that is in the freezer combine spice blend.
3. Grind meat and fat though the large die and then mix in the spice blend.  Put this back in the freezer for 10-15 min.
4. If your using venison you will need to grind the meat again but using the small die.
5. Case and hang up for 12-24 hrs in a cool damp place.