I ordered a 60 pound case of boneless pork picnic shoulders. (What the hell happened to meat prices?? What I used to buy at .88 cents a pound was $1.60 a pound ) anyway, I took 30 pounds of venison out of the freezer so I could make a 60 pound batch of breakfast sausage. Then I cut up a few of the pork shoulders into small pieces for grinding. Then ground them together. Our family likes the Hi Mountain brand of breakfast sausage seasoning so I got a few boxes. I mixed it with a quart of cold water and 4 tablespoons of crushed red pepper flakes for some heat and pour it over the meat and mix/blend the spices into the meat by hand. Then I grind it again through a smaller plate. Then I convert the grinder into a stuffer and bulk pack it.
