| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
|
1 |
servings |
INGREDIENTS
| 14 |
lb |
Boston butt |
| 4 |
c |
Water |
| 3/4 |
c |
Pickling salt |
| 2 |
tb |
MSG |
| 2 |
tb |
Cure |
| 3 |
tb |
Sugar |
| 4 |
tb |
White pepper |
| 8 |
ts |
Ground corriander |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Allspice |
| 1 1/2 |
ts |
Hungarian Paprika |
| 2 |
tb |
Fresh minced garlic from the jar; (These be giant heaping tablespoons) |
| 4 |
c |
Dry milk |
INSTRUCTIONS
Combine everything with the water..except the meat. Put the spiced
water in the ice box while you cut up the meat to fit in the grinder.
Dump the spiced water on the meat strips and mix it well. Run the
meat through the fine plate on the grinder and mix again till the
liquid disappears and the fat and lean is dispersed evenly. Stuff
into medium hog guts. Let the links rest uncovered in the icebox
overnight..giving them an occasional shuffle. Next day hang em up if
possible and smoke low and slow till the links turn nice and brown
and hit 155 internal. Normally takes about 4-6 hrs at a pit temp of
180-190 degrees.
Posted to bbq-digest by "Rory D. Remenak" <bozo@inforum.net> on Oct
16, 1999, converted by MM_Buster v2.0l.
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