I had some leftover corned beef to use up and was going to do the standard hash then thought let's just stuff them. Here's the basic method, pretty straight forward stuff. No cure used since the meat was already cooked. Took 3 pounds of untrimmed CB, 2 cups of store bought hash browns chopped up by hand, 1/2 medium onion diced, 1 carrot, diced small and poached to al dente, 2 TBL pickling spice, 1 TBL crushed red pepper, 1 TSP of mustard seeds, 1 TSP mustard powder and 6 allspice berries. Hit the spices with a whirl in the grinder to break them up and added them to 5 ounces of Guinness. Ground the CB once through the fine plate then added the onion, taters and carrot mixing all well. Added the stout and spices and mixed well again, chilled about an hour then stuffed in hog casings. Let blend overnight in the fridge and browned half up in a cast iron skillet and poached the other half for comparison. The grilled ones were nicer looking but the poached ones held together better. I think next time I'll add a binder to help with the grilled ones. These will be sliced up in rings and put on a platter with an array of mustards and brought to the bar for sampling and critique by the boys....Willie