For 3.33 lbs or 10 lbs of meat, or multiples of those, the recipe is calibrated so most ingredients come out at an even tsp/tbsp figure. But you’ll be able to figure it out for any amount.
I recommend not more spice mix than you expect to use in a few months. Certainly not more than a year.
Add 1 tsp spice mix per quarter lb of ground meat, and —poof— instant fresh breakfast sausage!
The meat side of the recipe calls for 50/50 venison/pork. That’s a real loose guideline, based upon using fatty pork shoulder. If using fatback consider using 70/30 venison/pork. And in between for pork shoulder trimmings.
But 100% venison is fine if your audience and your intended use fit with leaving out the flavor and texture that comes with the fat.
For sausage patties or links, I like the added pork fat. For breakfast tacos or burritos, I prefer 100% venison. It’s all a matter of taste.