Begin by incorporating the ground pork and the ground turkey together, Once incorporated, add the spices and mix well. Form a ball with the mixture. 

Next, coat your hands with some lard and rub it all over the sphere of meat completely covering. Place the mixture ball into a clean bowl and cover with Saran Wrap. Place in the refrigerator for 12 hours or overnight. 

The next day your sausage is ready to be cooked, frozen or canned. 

Now that the flavors have been left to blend into the mixture, it's ready to be canned. You'll need to decide if you want to make patties, links or leave it ground. 

If you want to make links or patties, form them with your hands, making sure that they fit into your jars properly. You may need to readjust them to fit the jars you are using. This is a dry pack canning session. There will be no liquids used in the jars. Everything will also be room temperature when it's time to can it up. 

Next, it's time to brown the meat up a bit. We do not want to cook it; we only want to brown the outside. If you are cooking patties or links, cook them for a couple minutes on each side at a medium high heat. If you are leaving the sausage in a ground state, brown it for 8-10 minutes in a pan. Be sure to drain the fat off the sausage really good. 

Next, fill your prepared jars with the links, patties or ground sausage leaving a 1" head space. 

Wipe the rims and the sides of the jars with white vinegar and put the lids and rings on. Place the jars in your canner. Everything will come to temperature together. Process quarts for 90 minutes and pints for 75 minutes.