Randy from the Mississippi Delta. Primarily making smoked venison sausage, my maternal grandpa spent his winters after the farm work was done being the community hog butcher. Cut up 80 the year he was 80. See a few from KS here, SW KS is where my parents were raised, lot of meat eaters there!
I do have one of Grandpa’s old Biro bandsaw and a humongous #12 grinder that weighs over 100 lbs.

@jonathon Female we think. Hard to tell on a reptile, since it was 9’5" and only weighed 200 lbs we assumed female as males can be much heavier

@jonathon
Thanks for the ideas. Yes, it is lean and any fat that is in it needs to be trimmed as it does not taste good, I have been told. We have been adding 20% pork trimmings to the venison, looks like you recommend about 50%. The binders you mention are interesting, I have only been into making sausage the last 3 seasons.
My grandfather was big into butchering, he butchered 80 hogs the year he was 80. My mother and his family have an annual butchering day each February where 6-7 hogs are killed and cut up. I’m getting into it late, but enjoy it.

Boys and I filled our gator tags this year. We make venison smoked sausage every winter after deer season, would like to use some gator for sausage. Any ideas or tips?