We always freeze ours, thaw out to make sausage, then freeze the sausage.
Tip on mixing and grinding:
Mix your seasoning with the meat before grinding. We use as ice chest for this.
Then alternate pork/venison (or whatever meat) as you feed it into your grinder. This will mix again as you go.
Adding the seasoning after grinding is a lot of mixing work, and not near as thorough.
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark