Hard to beat the original Ac Legg sausage seasoning. Same folks that make up seasoning for Conecuh sausage and right here at home in Alabama. Invest in a decent grinder, purchase boston butts on sale to mix with your deer for sausage. Go to a local butcher purchase small amount of beef fat for you burger mix. You can play with it and make it as lean or as greasy as you want it. I like mine around the 96/4 when it comes to burger, just enough to keep the deer ground from falling apart when you want to grill it instead of adding it to chilies, spaghetti and such. Jerky is simple, slice it up real thin play with your seasonings and either buy a cheap dehydrator or use your oven. Cut up your steaks or fry meat and roast if you want any. Not knocking anyone but I just enjoy doing it myself. The thrill of the hunt, the providing, the processing the cooking the feeding the family and yeah eating myself. Plus I'm not lazy and it saves a whole lot of money for what you'd pay a processor that you can do yourself. To each his/her own is the old saying though.