![Image](http://i1112.photobucket.com/albums/k482/nansssor/2012_0120cardoldcameranew0001.jpg)
![Image](http://i1112.photobucket.com/albums/k482/nansssor/2012_0120cardoldcameranew0004.jpg)
They cut really neat when soft frozen.
I weighed out my seasonings and cure.
![Image](http://i1112.photobucket.com/albums/k482/nansssor/2012_0120cardoldcameranew0006.jpg)
For 2.68 pounds or 1.2 kilograms of meat I used :
22 gm salt
3 gm cure#1
2.4 gm black pepper
3.7 gm marjoram
2 cloves of garlic but I cheated and used a 1/4 teaspoon of garlic powder
3 gm mustard seed ground with the pepper.
and 120 ml water
I mixed the seasoning and cure with the cut meat and ground twice through a 3/8 plate.
1st grind
![Image](http://i1112.photobucket.com/albums/k482/nansssor/2012_0120cardoldcameranew0008.jpg)
2nd grind
![Image](http://i1112.photobucket.com/albums/k482/nansssor/2012_0120cardoldcameranew0010.jpg)
I added the water and changed to the stuffing tube and got this:
![Image](http://i1112.photobucket.com/albums/k482/nansssor/2012_0120cardoldcameranew0012.jpg)
Tomorrow I will wrap them in thin bread dough and bake them.