1 lb porkbutt 1 lb GB (I used 80/20) 1 tsp ground coriander 1 tsp sweet paprika 1/2 tsp ground mustard 1/4 tsp ground mace 1/4 tsp ground marjoram 1/2 tsp granulated onion 1/4 tsp granulated garlic 1 1/2 tsp sugar 1 Tbsp salt (Fine sea salt) 1 tsp ground white pepper 1 egg white 1/4 milk (Skim)
Grind the meat 3 times through 3/16″ plate. Put in the freezer 30 min between each grind then add the seasonings. Mix well then in the freezer again for 30 min and grind again. Or Emulsify in Food Processor. Stuff into 28-30 mm Collagen Casings. Tie off in 6 inch links with string. I poached these, so I added 1 Tbl liquid smoke. Poach in 160-165 degree water until IT of 152. Then cool in ice bath to 100 degrees.