Formula:

Pork Trimmings 80/20 70.00 lb.

Beef Trimmings 80/20 30.00

Water 20.00

Con Yeager’s Smoked Sausage #1070-1090 5.63

C.Y. Trumark Bestate DP-2 #1396 4.75

C.Y. Circle S Binder #1113 4.00

C.Y. Sodium Tripolyphosphate #2801 0.35

C.Y. Chopped Onion #413 0.35

C.Y. Paprika #323 0.31

Con Yeager’s Curing Salt #813 0.25

--------------------------------------------------------------------------------

Total 13 lb.

Processing:

1. Grind meats through 3/8” plate once, then regrind through 1/8” plate once.
2. Weigh meat and water.
3. Place ground pork in lug, add curing salt, seasoning, DP-2 and water, mix thoroughly.
4. Place product in12 inch round foil pans, heap slightly and smooth with a wet hand.
5. Sprinkle with paprika.
6. Bake at 200 F. until the internal temperature reaches 158 F.
7. Place loaves on cooling racks at room temperature for 30 minutes.
8. Carefully remove loaves from foil pans, place on trays and place in cooler.
9. Chill to 40 F. before packaging.