Breakfast Sausage

2 lbs. Cubed Pork butt
1/2 lbs. Fat Back
2 tsp. Kosher salt
1 1/2 teaspoon Black Pepper
2 teaspoon Finely chopped Sage
2 teaspoon Finely chopped Thyme
2 teaspoon Finely chopped Rosemary
1 Tablespoon Light Brown Sugar
1/2 teaspoon Red pepper flakes
1.2 teaspoon Cheyenne pepper

Mix, place in fridge for a least 1 hour, grind, fry and eat!

Will keep for 1 week in fridge

Test Run Beer

11 lbs. Pisner Malt
2 lbs. Honey
2 lbs. 2-row Pale Malt
2 oz. Columbus Hops (60min) 18.1%aa
1 oz. Amarillo Hops (30min) 7.9%aa
1 oz Saaz Hops (15min) 6.7%aa
1 oz Amarillo Hops dry hopped after racked to Secondary
Irish Moss
Wyeast 1056 AmericanXL

Steep at 150° for 30min, add Honey( pot 1)
Bring Extrat to boil, add hops, (pot 2)
Mix, Chill to 72°, pitch yeast
OG 1.12 @ 72°

Pitch 10/23/04