After i get back from downtown. 10 lbs of Cotto. If you want 5 lbs, just reduce the recipe by half Im feeling it. Will have pics tomorrow 8 lbs of lean ground beef 1 lb of pork butt 1 lb beef fat 2 level tsp cure #1 4 Tbs powder dextrose 5 Tbs non iodized salt 3 Tbs whole black peppercorns 2 Tbs white pepper (ground) 2 Tbs whole anise seed 1 Tbs ground nutmeg 2 Tbs garlic granuels 1 cup very cold filtered or distilled water 2 cups non fat powder milk 3-4 fiberous casings soaked for 1 hour in large bowl with 1 Tbs salt added. If you have pre ground beef skip this step Grind pork and beef fat thru fine plate 1/8" add to the 8 lbs pf pre ground beef Mix all the dry with the water, mix well then add to the meats and mix very well. This is one time where i grind 2x Grind the seasoned meat thru med plate 3/16". Stuff into casings your normal way. Ring or tie the end off. Place stuffed chubs if fridge overnight.Pre heat your smoker at 150 and hang or rack chubs for 1 hour, smoke with your choice, adjust the heat to 170 until you get a meat temp IT of 120-125 < This is the IT for a hot water bath of water IT of 170 until you get the meat IT of 152-155, 8-15 mins then you will need to cold water bath to eliminate shriveling. You can skip the bath and hold in your 170-175* smoker until you get the 152-155 IT.