Last year I attempted to make about 10 lbs of sausage with some bear meat...it wasn't that good. I know my first mistake was that I didn't use enough seasoning (msg scared me off) and the meat was very gamey tasting, though the roasts and steaks weren't at all.
This year I would like to give it a go again with moose and/or bear. What seasonings should I look into getting? Should I just send the meat in with the wife when she heads to town in October? I'd like to have some summer sausage, possibly links, and breakfast sausage. I'd assume I'd need casings of some kind. I do not have a smoker. I'll be using the oven or dehydrater.
You could also recommend a good sausage maker in anchorage that is fairly fast or that could make sausage I wouldn't need to refrigerate. That would be great.