40 lbs. meat
1 lb. salt
5 lbs. meat, use 1 tbsp. pepper
1 can mustard seed (opt.)

Kill hog. Remove all inners. Cut off most the grease. Can be rendered for cooking. Cut all meat in chunks. Put on scale and weigh. Spread on clean table, cover with salt and pepper. Grind. Put in stuffer. If you clean intestines, have them clean and soaking in warm water. Now you are ready to stuff sausage. Hang to dry or eat fresh. Of you can do it the easy way -- let locker plant do the killing. Buy casings for sausage.