Place meat in a container large enough to mix in, preferably with a lid.
Chill meat thoroughly. (Recommended temperature is 32-35°F)
Mix spices in a container with a lid and shake to combine.
Add ice water to spices.
Add spices to meat. Mix thoroughly using hands or a mixer.
Return again to refrigerator and refrigerate overnight.
Case sausage or wrap bulk sausage in freezer paper or vacuum pack.
Best if used within 1 month.
The optional spices are in the original recipe I based this on.We prefer it without those spices.Will last about 2 days, uncooked in refrigerator.Reheat in microwave.Strive to keep the meat as cold as possible, for food safety.Wrap sausage well, before freezing, to prevent freezer burn.Best if used within 1 month.