Grind 1300 grams pork shoulder and 1300 grams chuck roast. Mix with 5 grams coriander seeds, 12 grams garlic powder, 24 grams smoked paprika, 5 grams black pepper, 40 grams@salt`, and 15 grams brown sugar. Mix in 100 grams water and 80 grams dijon mustard to emulsify. Encase in 1 sheep casing. Best after 24 hours. Total time: 48m + 1 day waiting**