Original Recipes:

• Book

Ingredients:

• 2 TBSP salt
• 2 tsp white pepper
• 1 tsp paprika
• 1/4 tsp coriander
• 3.5 oz water
• 2.75 lbs chuck
• .75 pounds beef fat (from chuck fat caps)

Steps:

1. Grind cold meat and fat in a food processor
2. Add spices and water and mix well.
3. Add meat and spice slurry to the bowl of a stand mixer and mix to combine.
4. Stuff into hog casings.

Notes:

Made a whole bunch of sausage. Need to measure lenght, but it was probably 6 feet.

Joe found it a bit salty, Angela found the flavor kind of strong. Maybe because grass fed beef.