Here's the recipe I have used for years. It's a blend of a few recipes and has been tweaked a few times here and there as well.
Ingredients: (Based on a 20 lb batch.)
●10 lbs of ground Pork (80/20)
●10 lbs of lean ground Beef (80/20)
●3 cups ice water
●8 Tbs of Kosher Salt
●2 Tbs of White Sugar
●3 Tbs (heaping) Course Black Pepper (butchers grind)
●3 tsp Powdered Garlic
●4 tsp (heaping) Marjoram (rubbed)
●4 tsp Cayenne
●4 tsp Cure #1
●¾ to 1 Cup Mustard Seed (optional)


Mike