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["1. Bone and cut 9-10 pounds of boned slightly frozen pork butt into approximately 2"" cubes.", "2. Mix the cubed pork well in a plastic tub with all the ingredients. Work fast, try to maintain its slightly frozen state throughout the grinding process.", "3. Grind the seasoned cubes medium coarse and either immediately immediately stuff into hog casings, form patties or package the sausage bulk. Immediately vacuum pack and pop the finished product straight away into the deep freezer.", "Notes:", "All spoons are full mounded measurements, but no higher than salt would form.", "It's imperative to keep the pork ice cold (preferably slightly frozen) every step of the way. In old times it was a mid winter process, typically done outdoors or a cold outbuilding. With the advent of refrigeration it can be done anytime if care is taken to maintain a VERY cold product throughout.", "Work fast. Get all your equipment, packing implements, measured ingredients and utensils ready before exposing the product to room temperature.", "If delayed overnight, (not recommended) immediately place the covered product in the refrigerator and resume your grinding with an occasional few cubes of ice. The ice makes for a wetter finished product but it will prevent the friction of the grinder from warming your product and compromising its freshness.", "In essence, there's only one crucial rule when grinding sausage; VERY COLD = VERY FRESH."]
