Another tip is adding "Feezed Dried cheese & jalapeno peppers". They come packed as tiny bits and add to your Venison Kielbasa when mixing your meats and fat.
Then you can have Kielbasa with a hint of cheese and tang from the jalapeno.
You can purchase from a restaurant supply company.
Jill and I used to grind up a deer or two and make Smoked Kielbasa with cheese & peppers or just plain. Everyone wanted a ring or two and said we should sell it. Would have to get about $100 a pound for all the work involved.
Go hunting, all hunting equipment costs and time hunting, shoot the deer, field dress, come home and process, meats purchase pork & fat and seasoning, grind up everything, pack into rings, stay up for 24 hours smoking, then vacuum pack, freeze.