| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Boston butt |
| 2 |
lb |
Lean beef |
| 1 |
c |
Cold beer; (Lone Star works best..the rest of the 18 pack is for the cook) |
| 2 |
tb |
(heaping) fresh ground black pepper |
| 2 |
tb |
(heaping) crushed red pepper |
| 2 |
tb |
(heaping) Hungarian Paprika |
| 1 |
tb |
(heaping) cayenne pepper |
| 1 |
tb |
(heaping) minced fresh garlic |
| 1 |
tb |
Granulated garlic |
| 2 |
ts |
Ground corriander |
| 1 |
ts |
Kosher salt |
| 1 |
ts |
Ground bay leaves |
| 1 |
ts |
Whole anise seeds |
| 1 |
ts |
Whole mustard seeds |
| 1 |
ts |
Sugar |
| 2 |
ts |
Ground thyme |
| 6 |
ts |
Mortons Tender Quick |
| 1 |
ts |
MSG |
INSTRUCTIONS
Mix all the spices, cure, and garlic into the beer and place in
refrigerator while you cut up the meats into grinder sized pieces.
Dump the spiced beer onto the cut meat and mix it up good. Run spiced
meat mixture through the grinder coarse or medium plate and stuff
into medium hog casings. Smoke or slow grill till they are done. Wrap
in a piece of bread and slap on the mustard heavy. Wash it down with
the other 17 1/2 cans of Lone Star.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net>
on Feb 21, 1999, converted by MM_Buster v2.0l.
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