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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: tranch
10 pounds pork shoulder
⅓ cup salt
1 teaspoon white pepper
2 tablespoons rubbed sage
1 teaspoon ginger
3 teaspoons nutmeg
3 teaspoons thyme
3 teaspoons cayenne pepper, optional
2 cups ice water
Grind meat through a 3/16 grinder plate and into a large mixing bowl. Add all ingredients to meat and mix well until all spices are evenly distributed. Chill pork to 32 to 35°F to stuff into casings. Stuff into casings and form into links or form into patties. Freeze to store.