| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Meats, Appetizers |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork (2 lb fat ; 2 lb lean) [usually Boston butt] |
| 1 |
lb |
Inner lining of pork stomach Or largest intestine (chitterlings) |
| 2 |
|
Cloves of garlic |
| 3 |
|
Bay leaves |
| 2 |
|
Large onions |
| 1 |
tb |
Salt (not iodized) |
| 1 |
tb |
Pepper |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Chili pepper |
| 1/2 |
ts |
Ground mace |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground allspice |
| 1 |
tb |
Minced thyme |
| 1 |
tb |
Minced marjoram |
| 1 |
tb |
Minced parsley |
INSTRUCTIONS
(you can use an extra pound of pork instead of the tripe.) - Chop, do not
grind the meat. Mix with seasonings. Stuff into casings. Age at least
overnight and then smoke several hours using hickory, hackberry or ash. (Do
not use pine.) Throw anything sweet, such as cane sugar or syrup, raw
sugar, molassess, sugar cane or brown sugar on the wood before lighting.
From: Ellen Cleary
Posted to bbq-digest V4 #38
Date: Sat, 9 Nov 1996 08:07:32 -0800 (PST)
From: Tom Solomon <bigheat@earthlink.net>
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”