I have not tried this yet. Found it on another hunting website http://www.californiapredatorsclub.com
If anyone tries it before I get a chance to, please give feedback.
First brine the jacks in a salt water solution for 3 days in the refrigerator then I freeze them in the brine till ready. If the brine is too bloody, change it out prior to freezing.
3lbs diced rabbit preferably hind quarters
2lbs diced pork belly
1 cup raisins
1 1/2 tablespoons sugar
30 grams Kosher salt
4 ground bay leaves
1 1/2 teaspoon ground Sage
10 grams Black pepper
1 teaspoon ground Oregano
1 teaspoon ground nutmeg
10 gloves crushed garlic
Apple cider vinegar
Once the rabbit is diced cover it with cold water and a good splash of apple cider vinegar and let it sit for a few hours. Check it every 30 minutes or so and drain it and fill again. It will turn color and will release a lot of blood.
While the rabbit is in the vinegar brine prep the other ingredients in a bowl and dice pork belly.
Remove rabbit from brine and remove as much of the water as you can. Then add pork belly, garlic and other ingredients and stir till everything is evenly coated.
Get the meat grinder ready and grind with the medium blade.
You can keep it like this or stuff into sausage casings.
Cook to an internal temp of 160 degrees and enjoy!