Ingredients

• Pork Shoulder 10 lbs
• Water 4.8 ozs
• Salt 3.2 ozs
• Paprika 3.2 ozs
• Black Pepper 0.4 ozs
• Fennel Seed 0.4 ozs

Instructions

1. Cut the pork into 1 inch dice
2. Combine well with the rest of the ingredients, except the water.
3. Grind through a 1/4 inch plate (large one if KitchenAid)
4. Add the water and mix by hand
5. Stuff the sausage into hog casings or keep it bulk (not stuffed)
6. Let the flavors disperse for 24 hours before eating.

Ingredients

• Pork Shoulder, 10 lb
• Water, 4.8 ozs
• Salt, 3.2 ozs
• Paprika, 3.2 ozs
• Black Pepper, 0.6 ozs
• Fennel Seed, 0.6 ozs
• Crushed Red Pepper, 0.6 ozs

Instructions

1. Cut the pork into 1 inch dice
2. Combine well with the rest of the ingredients, except the water.
3. Grind through a 1/4 inch plate (large one if KitchenAid)
4. Add the water and mix by hand
5. Stuff the sausage into hog casings or keep it bulk (not stuffed)
6. Let the flavors disperse for 24 hours before eating.

Ingredients

• 95% Lean Pork 10 lbs
• 50% Lean Pork 1.8 lbs
• 90% Lean Beef 3.5 lbs
• Water 2.9 lbs
• Honey 12.2 ozs
• Salt 6.1 ozs
• Dextrose 1.9 ozs
• Cure (pink salt) 0.5 ozs

Instructions

1. Cut the pork into 1 inch dice
2. Combine well with the rest of the ingredients, except the water.
3. Grind through a 1/4 inch plate (large one if KitchenAid)
4. Re-grind through 1/8 inch plate (small one on KitchenAid)
5. Add the water and mix by hand
6. Form into a loaf and place in a pan
7. Bake at 350 until temperature reaches 160 (30 minutes)

Ingredients

• Pork Shoulder, 10 lbs
• Lean Beef, 4.29 lbs
• Ice Water, 3.1 lbs
• Non-Fat dry Milk, 0.57 lbs
• Salt, 5.71 oz
• Dextrose, 2.29 oz
• Garlic Powder, 1.14 oz
• Black Pepper, 0.76 oz
• Cure (pink salt), 0.57 oz

Instructions

1. Cut the pork into 1 inch dice
2. Combine well with the rest of the ingredients, except the water.
3. Grind through a 1/4 inch plate (large one if KitchenAid)
4. Add the water and mix by hand
5. Stuff the sausage in hog casings or keep it bulk (not stuffed)
6. Smoke at 200-degrees until the meat reaches 160-degrees
7. Chill immediately by dunking in ice-water

Ingredients

• Pork Shoulder 10 lb
• Salt 3.2 ozs
• Sage 0.7 ozs
• Black Pepper 0.4 ozs
• Nutmeg 0.4 ozs
• Thyme 0.4 ozs
• Ice water 4.8 ozs

Instructions

1. Cut the pork into 1 inch dice
2. Combine well with the rest of the ingredients, except the water.
3. Grind through a 1/4 inch plate (large one if KitchenAid)
4. Add the water and mix by hand
5. Stuff the sausage in sheep casings or keep it bulk (not stuffed)
6. Let the flavors disperse for 24 hours before eating.

Ingredients

• Pork Shoulder 6 lb
• 90% lean beef 4 lb
• Cure (pink salt) 2 tsp
• Salt 4 Tbsp
• Dextrose 4 Tbsp
• Paprika 3 Tbsp
• Ground mustard 6 Tbsp
• Black Pepper 2 tsp
• Ground celery seed 1.5 tsp
• Mace 2 tsp
• Garlic powder 1 tsp
• Cumin 1.5 tsp
• Coriander 1.5 tsp
• Non-fat dry milk 2 Cups
• Crushed ice water 3 Cups

Instructions

1. Cut the pork into 1 inch dice
2. Combine well with the rest of the ingredients, except the water.
3. Grind through a 1/4 inch plate (large one if KitchenAid)
4. Re-grind through 1/8 inch plate (small one on KitchenAid)
5. Add the water and mix by hand
6. Stuff the sausage in sheep casings
7. Smoke at 200-degrees until the meat reaches 160-degrees
8. Chill immediately by dunking in ice-water

Ingredients

• Pork Trimmings (approzimately 60% lean) 5.5 lb
• Beef (85% lean) 4.5 lb
• Water 2 lb
• Non-Fat Dry Milk 6.4 ozs
• Salt 4 ozs
• Dextrose 1.6 ozs
• Garlic Powder 0.8 ozs
• Black Pepper 0.64 ozs
• Cure (pink salt) 0.4 ozs

Instructions

1. Cut the pork into 1 inch dice
2. Combine well with the rest of the ingredients, except the water.
3. Grind through a 1/4 inch plate (large one if KitchenAid)
4. Add the water and mix by hand
5. Stuff the sausage into hog casings or keep it bulk (not stuffed)
6. Let the flavors disperse for 24 hours before eating.

• Natural boneless skinless turkey thigh 2 pound

• Natural boneless skinless turkey breasts 3 pound

• Natural turkey broth 8 ounces
• Brown sugar 1.5 ounces
• Honey 5 ounces
• Ginger 1/3 tsp.
• Cinnamon 1/4 tsp
• Onion powder .5 ounce
• Ground celery seed .1 ounce
• Fine ground black pepper .2 ounce
• Salt 1.4 ounce
• Celery juice powder 1.75 tsp

1. Cut the turkey into 1 inch dice
2. Combine well with the rest of the ingredients, except the broth.
3. Grind through a 1/4 inch plate (large one if KitchenAid)
4. Re-grind through the 1/8 inch plate (small one if KitchenAid)
5. Add the broth and mix by hand
6. Transfer to a loaf pan (normally used for baking bread)
7. Bake at 250 for 60 minutes
8. Allow to cool for 3o minutes
9. Refrigerate overnight before slicing