1 pound trimmed Javelina (or other big-game or domestic meat)
1 pound boneless fatty pork shoulder or pork butt
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon paprika
1/4 teaspoon celery salt
1/8 teaspoon cayenne pepper
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
Cut meat into cubes and grind. Mix all ingredients thoroughly. Fry a small patty to check seasoning and adjust to taste.
I make large batches of this recipe, often doubling or tripling the spices to match the amount of meat I have then I store it in the freezer wrapped in 1/2 pound packages until needed. First with saran wrap, then freezer paper, making sure to label and date.
Use as crumbles on pizza, meatballs for spaghetti, breakfast patties, crumbles for breakfast burritos, with my eggroll recipe and more!