10 lb Rabbit, cubed
5 lb pork butt, cubed
90 grams salt
15 grams pate spice
2 grams sage, dry
2 grams cayenne
3 c water or salme
Mix dry ingredients. Add dry to meat and mix well. Pass through grinder one time. Add salme or water. Pipe into casing.
NOTE:
Salme – stock made from rabbit bones
Diced dehydrated apples work very well in the mix.