Two batches done today, one a medium heat italian sausage the other a spicier blend. Ten lbs the first, 16 lbs the second. Italian : Ten lbs ground "boston butt" pork 4 Tbsp salt 2 cups ice water 1 Tbsp ground fennel seed 1 Tbsp ground black pepper 1 Tbsp sugar 1 Tbsp crushed red pepper flakes 1 tsp ground caraway seed 1 Tbsp ground corriander wild sausage: 10 lbs ground pork butt 4 lbs ground deer 2 lbs ground elk 2 cups ice water 5 Tbsp salt 1 Tbsp black pepper 2 Tbsp red pepper flakes 1/2 cup corn syrup solids 2 Tbsp garlic powder 1 Tbsp smoked paprika 1 tsp ground nutmeg 2 tsp instacure No. 1 (tenderquick substitute ok i guess) 1 cup soy protein concentrate with both.... mix all dry and wet together before adding to meat and mix again. ensures even distribution. we stuffed 3/4ths of each into casings and the remainder kept bulk.