Ingredients

• 2-3 lb. Ground Turkey or pork 80/20-90/10
• 1 lb. Ground beef 80/20-90/10
• 2 tbsp. Kosher salt
• 1/2 tsp ground nutmeg
• 1 1/2 tsp fresh ground pepper.
• 1/2 tsp ground allspice
• 1 tbsp. ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 2 tpsp. sugar
• 1/2-1 tsp crushed pepper (optional)
• 1/2-1 c ice cold water

Directions

If you are grinding the meat, cube and grind on fine settings to an 80-20 mix. It is recommended to insure your fat is cold before grinding. After grinding the meat, set in the fridge to cool. Mix all spices in a bowl with the cold water. For 2 lbs of turkey and 1 lbs of beef I used 1/2 cup of water and it worked out. After the meat has cooled, mix the spices with the meat, mix it 2-5 minutes by hand. Run the meat through a meat grinder two to three times to make sure the spices are blended in thoroughly.

For meat bars line a flat pan with plastic wrap, add the meat and level out, finish wrapping the meat until it is all sealed. Set in the freezer until it is starting to freeze. Remove plastic and cut the meat into bars. If you’re not going to cook right away, rewrap the bars and freeze. To continue cooking, preheat the oven to 325 bake bars for 2 1/2-3 hours. For sausage fill casings with meat and either cook or freeze. 3 lbs. mix will make 20 meat bars.