Semi frozen pork butt chunks ready to grind
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam002.jpg)
First grind
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam003.jpg)
spices thrown ready to mix
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam004.jpg)
Second grind
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam005.jpg)
ready for a fridge nap to meld the spices
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam006.jpg)
stuffing the cans
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam001.jpg)
sealing the lids on
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam002-1.jpg)
into the pressure canner
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam003-1.jpg)
we're rockin now
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam004-1.jpg)
on the plate
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/spam005-1.jpg)
the recipe
Big Guy's "Splam"
8 lbs. pork
2 Tbs. salt
1 Tbs. white pepper
1 Tbs. Dextrose
2 tsp. coriander
2 tsp. mace
1/2 tsp. nutmeg
1/4 tsp ginger
1 1/2 tsp. cure #1
1 cup milk powder
1 cup ice water.
Grind meat through a medium plate, add spices and water, mix well, re-grind. Let meat rest overnight to blend the flavours and let the cure work. Stuff into cans, seal the lids and process at 10 psi for 90 minutes.