the recipe I have is for 10lbs or 25lbs.
for the 10lbs

the instacure is an ingredent you can get at (sausage makers.com)it is to keep the bad bugs away. it is not neccessarly needed if you are going to cook it fresh or into patties.(mainly for smoking)


2 cups ice water
2 level tp instacure #1
4 TB salt
1 TB ground white pepper
1 TB red pepper (or to taste)
2 TB rubbed sage
1 tsp ground ginger
1 TB groung nutmeg (optional)
1 TB thyme
4lbs pork trimmings
6lbs pork butts
after cutting meat cool to 35 to 37 degrees,mix all the ingrdeants with the water and pour over meat and mix well and grind.stuff or make into patties.

for the 25lbs.
5 cups ice water
2/3 cup salt
5 tsp instacure #1
2 1/2 TB ground white pepper
2 1/2 TB red pepper ( or to taste)
5 TB rubbed sage
2 1/2 tsp ground ginger
2 1/2 TB thyme
2 1/2 TB nyt meg (optional)
10lbs pork trimmings
15lbs pork butts
cut meat,cool to 35 to 37 degrees,mix all ingrdeants with ice water,pour over the meat mix well and grind.stuff or make into patties.



I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.