I reckon you're talking about making some Hipshot burgers John. I leave out the nutmeg because I don't much care for the flavor it imparts on anything, just not a nutmeg fan. I went back in time (2012) and found a conversation I was having with CW in regard to a 20lb. batch.
"12 pounds chuck roast (ground)
8 pounds porkbutt (ground)
3/4 cup soy protein concentrate
4 tbsp. powdered dextrose
6 tbsp. canning salt
4 tbsp. black pepper
2 tsp coriander
2 cups whole milk (ice cold)
I choose to leave out the nutmeg that the original recipe calls for."
I've made it with the coriander and without, can't really tell the difference much, two teaspoons of that stuff isn't going to show up much in 20 pounds of ground meat. I have no idea what effect getting ground meat from the store will have on the recipe. I've used chuck and sirloin roasts, tritip, and London broil, just about any kind of beef that was cheap at the time I was ready to grind. The porkbutt is where the bulk of the fat would be coming from. I guess if you went to some custom, butcher shop the guy would grind you some porkbutt, but then you'd be paying premium price for it too. Think of getting yourself grinder. You don't need a bunch of expensive commercial-grade equipment like I've acquired to get started. Here's one that'll do the job and even comes with stuffing tubes that will have you on your way to making your own sausage. Once you have a grinder you are in complete control of what you're making rather than relying on what a butcher ran thru his. Give it some thought, lot of bang for your buck for a C-note. RAY
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