Bull Meat in Sausage

Ingredients

• 100 lbs. warm bull meat
• 2 lbs. coarse sea salt
• 100 lbs. crushed ice

Directions

1. Bone the bulls while warm and cut the meat into small pieces.

2. Grind the meat through a ½-inch plate of a hashing machine.

3. Weigh 100 lbs. of ground bull meat into a pan.

4. Add 2 lbs. of coarse sea salt to the meat.

5. Gradually mix in 100 lbs. of crushed ice while chopping the meat to a fine consistency.

6. Spread the mixture on pans or place in meat tubs and refrigerate at 34°F to 36°F overnight.