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CATEGORY CUISINE TAG YIELD
Meats, Grains Sami 1 Servings

INGREDIENTS

3 Pork Picnic Roasts, Butt
26
1 Boneless cross rib roast
Beef Chuck 5 1/2
1 12oz Embasa sliced
jalepenos in escaeche
1/3 Bottle hickory smoke
1/4 c Top Hat chile powder
4 Chicken bouillion cubes
1/3 c Garlic powder
1/2 c Olive oil
1 Red onion, diced
3 T Prauge powder #1
1 1/2 t Sage
2 t Celery seed
2 t Celery salt
3 t Cumin
2 t Black pepper
1 3-oz bottle Gephart chili
powder
1/3 c Balsamic vinegar
1 21oz Wilderness apple pie
filling
2 qt Ice water
1 White onion, finely diced
3 Green onions, diced

INSTRUCTIONS

Chunked up all the meats for grinding reserving the bones from the
pork. In a big pot I put 8 cups of water and the bones. Took 1/3 of
each meat and added it to pot also.  Added to pot "part 1".  Slow
boiled this for 1 1/2 hours. Removed the meat from the juice  stock and
reserved the stock. Gave the bones to neiborhood dogs.  While the stock
was still hot I took 4 cups of this and added 2 cups  Minute rice and
just let it sit.  Refriged this meat till cooled. In a large tub with
the other meat  added the now cooled meat and added "part 2".  Ground
all this with course grinding plate, then added rice mixture  and
blended together. Let sit in frigerator overnight. Next added  about 2
quarts ice water, 1 white onion finely diced and 3 bunches of  green
onions diced and mixed thouroughly. Then cased them in 32mm  casings.
Good stuff  Posted to bbq-digest by "Gustafson, Paul"
<GustafsP@augsburgfortress.org> on May 7, 1999, converted by  MM_Buster
v2.0l.

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