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Ingredients
10
lb
pork butt or shoulder
(ratio of fat to meat should be at least 20-80 or 30-70)
5
tablespoons
salt
2
tablespoons
rubbed sage
1
tablespoon
sugar
1
tablespoon
white pepper
3
teaspoons
ground nutmeg
3
teaspoons
thyme
2
teaspoons
cayenne
(red pepper)
1
teaspoon
ginger
2
cups
water
(ice cold)
½
teaspoon
MSG
(optional)
Instructions
Double grind pork through medium fine plates.
Blend remaining ingredients in a blender, blend on low 30-60 seconds.
Mix spices with ground pork until thoroughly blended (several minutes). Shape into patties and refrigerate overnight, or freeze in zip-to-lock bags.
Cook thoroughly and enjoy.