Be sure that the meat has been chilled between 32-34ºF. before starting. All blood clots, bones, cords, etc. must be removed and thrown out. Do not keep sausage at room temperature any longer than necessary. Grinding all the pork butts through 1/4” or 3/8” grinder plate. Place into the mixer and add all the ingredients. Mix well until all the spices are evenly distributed. Stuff into a 32-35mm hog casing.