I was a bit too ambitious this week. I picked up a butt and decided to make four different sausages out of it: * Korean-influenced * Jalepeno/cheddar * Southwestern * Breakfast I will make individual posts for each one I finish them... I made a basic SPOG (recipe below) and mixed it with the meat before grinding. Note: I cut the butt into strips rather than cubes. Less effort. I ran the meat twice through the larger of the two standard grinder plates. This was to get a more uniform distribution of the fat and different muscle types. I'm not sure if it is worth it, though. SPOG (Salt, Pepper, Onion, Garlic): (For 10 pounds of meat) 100 g Kosher salt, coarse 50 g black pepper, coarse 50 g garlic powder 50 g onion powder plus 12 g of cure #1 I felt that this was a bit too salty. I would suggest 80 g instead. Not to let anything go to waste, I took the bone from the butt (which still had some meat on it) and made stock. I added onion, garlic, celery and carrots (somewhat random amounts). I simmered it about 16 hours, strained and poured it into silicone 2" ice cube trays. Each cube is roughly 1/3 cup. I bag all the cubes and pop them in the kitchen freezer. Very convenient for sauces, soup, etc. There was very little fat, so I didn't separate. Next up: Korean-inspired snacking sausage!