Ingredients:

•  2 lbs    Lean Pork Cubes cut into 1 inch Cubes
•  2¼ g    Pink Cure
•   11 g    Salt

•   4 lbs    Ground Pork or Beef and Pork mixture
•   22 g    Salt
•  4.5 g    Pink Cure
•  4.5 g    Smoke Salt or a few drops of Liquid Smoke
•     4 g    White Pepper, ground
•     4 g    Garlic, granulated
•     2 g    Nutmeg, ground
•  4 Tbs    Mustard Seeds Whole

Directions:

Day 1:
Coat the pork cubes with the smaller amounts of pink cure and salt and refrigerate overnight.

Day2:

Place ground meat in a bowl.
Weigh all seasoning and dissolve in about 100 ml ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Add the cured Meat Pieces and knead until it binds
Transfer about 2 pounds at a time to a sheet of aluminum foil, wrap it airtight that it has the shape of a sausage.
Place on a baking sheet and bake at low temperature (250°F) for about 1½ hours.
Check temperature with a meat thermometer, the sausage is done when the inside temperature is at 155°F.

As a tread serve hot out of the oven or cool it down completely and slice as lunch meat.

Of the three loaves you get out of it, bake one and freeze the other two fresh in the foil and bake them when needed.