INGREDIENTS
Boneless pork shoulder / pork butt
SPICES PER 1 POUND (if you have 10lbs, multiply seasonings by 10)
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon parsley flakes
3/4 teaspoon ground sage
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/8 teaspoon dried oregano
Electric grinder – large hole
Storage bags/butcher paper
With a sharp knife, cube the meat in 1inch pieces keeping all the fat on it.
Season meat BEFORE you grind. (Believe me, mixing it in afterward is a nightmare)
Use the largest grinder setting you have and on medium speed feed the meat through.
Package and store in freezer.