Grind venison and pork bits together according to grinder according to your grinder's instructions. (We like to run it through twice--coarse grind first time, fine grind second time.)

Measure out all spices into a jar or other lidded container. Close lid and shake well.

Add spice mixture to the ground meat and mix. Add the ice water and continue mixing until thoroughly combined. (You will need to spend quite a bit of time mixing by hand if you don't have a meat mixer! See my notes above for info on the one we like.)

Measure out one- or two-pound portions and wrap or vacuum seal for the freezer.