Never tanned a hide so I'm not much help there. With the meat you are going to use for jerky go a head and freeze it beforehand, the ice damaged cell walls will allow moisture to seep out faster. For the sausage, I've known people to use pork belly in the grinder with deer or elk since you get some pork meat for texture but a good amount of fat to keep it from drying out when cooked. Not sure what their ratios are, but it depends on the cut you are using, i.e. belly, boston butt, etc and if any fatback is added.