Italian-
8lbs meat (2lb 70/30 ground beef + 6 lbs elk)
4 tbsp kosher salt
2 tbsp garlic powder
2 tbsp black pepper
6 tbsp paprika
8 tbsp fennel
4 tsp cayenne
2 tsp sage
4 tbsp Italian Seasoning

Holy crap it's good!  I mixed the dry ingredients with olive oil (didn't measure, just until it was all moistened) before mixing in with the meat.  Stuffed into hog casing.  My wife has been reluctant to eat any of the elk, it's little dry for her.  But this is amazing.  Easily trumps store bought.

Food of the Gods!  

Good recipe, looks good. What do you stuff with? I have an old Lehman's hand crank stuffer that we've made a lot of brats and Italian's with.

7lb hakka brand hand crank stuffer.  Worked great.  Only question I had, maybe you can help me with it? How do you get the last of the meat out?  There was probably a 1/2 lb I couldn't press out so I just made some patties

I have a similar model to this only it's about 25 years older. As you can see, the filler tube is below the bottom of the press so the press plate pushes out all but about 2 tablespoons of meat. Very efficient, but a couple of patties to fry up and sample with some good brown mustard afterwards isn't bad.

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Grind a slice or two of bread to help push all the meat out

They look delicious! Well done.