Grind the pork and fat on the smaller disk. Mix in other ingredients. If
stuffing, tie off in 8 inch lengths. Cover with plastic wrap and
refrigerate overnight. Otherwise, form into patties and freeze separated by
wax paper.
Garry Howard has a web page for making chile powder. I use 8 New Mexican, 2
anchos, 4 de arbols, 4 chipotles for this powder.
Recipe by: Kit Anderson
Posted to bbq-digest by "Harry Jiles" <harryo@dave-world.net> on Feb 9,
1998
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!