Cover separated meat with curing spice overnight. Next day: Grind the second meat through a small plate. Add 20 grams garlic, 1 gram Cornstarch, 1 cup water, and 1 pinch of nutmeg. Place all in processor and puree.Mix puree with ground tenderloin. Pipe into large casing. Cure overnight. Poach in 180 degree water or Hot smoke 1/2 hour and finish in water. Variation: Pistachios are also traditional part of mix.Add 1 cup per 5 pounds of tenderloin.