Please note before you start this. This recipe uses cure #2. If you are not familiar with the process of dry cure with proper humidity, PLEASE do not attempt this. There are some LJ recipes that use cure 1 and smoking. This is 5 lbs. 3 lbs ground pork and 2 lb lean ground beef. My mix starting from the top left. Fermento Toasted and ground coriander seeds and black pepper Caraway seed and garlic powder Kosher salt Dextrose 1/4 cup distilled water cure #2 (lower right) Toasting the coriander seeds. Going to use sheep casings, they are soaking now so BBL.