Rytek's book is indeed the sausage bible, but I use it the same way as the internet - get some ideas then make my own recipe. He's the one who sold me on Prague powder, though. I started making pate out of deer liver and bacon ends this year and it came out really good. I don't keep the livers from big bucks anymore because of the strong taste and concerns over heavy metals from crop spraying, but even from a doe, liver and onions gets old after a couple of times. Fry the bacon and grind, cook the liver in hot water and grind, add butter, black pepper, thyme, and a shot of cognac and mix really well . Give it a taste, and if it isn't rich enough add more butter then chill for 24 hrs. It doesn't need salt because the bacon ends already have lots. It keeps refrigerated for about a week to ten days. How fine or course it is depends on how well you mash it up. Bushbunny, I'll pm you about Humboldt....gotta see if we're related. Also check out North West Smoking. The url I have doesn't work but you can search it or link up thru Smokin Jim's site