Finally bit the bullet and invested in a decent meat grinder and sausage stuffer. Decided to give them both a test run with a 5lb batch of Polska Kielbasa using this year's UT antelope (mixed with some pork). Results well exceeded my expectations. Loosely followed a hybrid of Hank Shaw's recipe and Home Production of Quality Meats and Sausages aka 'The Sausage Bible'. Stuffed using natural hog casings, 3 hrs of smoke, and then brought up to final temp via water bath.