God has created each of us with a thirst that only He can quench. French philosopher Pascal called it a God-shaped vacuum in our hearts that only He can fill. Or as Augustine put it, 'Our souls are restless until they find their rest in Thee.' Man is perpetually seeking. To whatever degree we don't know the unseen and eternal realm; we seek answers in the seen and temporal. We look for eternal answers among temporal things. But we discover that they cannot provide them.

Dan Stone

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains			1	servings

INGREDIENTS

17	lb	Lean meat
3	lb	Pork fat
1	qt	Cold water
3/4	c	+ 2 tablespoons salt
4 1/4	c	Nonfat dried milk
3	tb	Sugar
2	tb	Cure dissolved in 1 lb. cold water
8	ts	Ground coriander seed
5	tb	Ground white pepper

INSTRUCTIONS

Grind lean meat and pork fat through a 1/2-inch plate, season, mix and
regrind through a 1/8-inch plate. Mix 6 minutes and stuff into
fibrous or natural casings. Hang the sausage in a 185 degrees
Fahrenheit smokehouse until the internal temperature reaches 152
degrees Fahrenheit. Remove sausage from smokehouse and immediately
place it in cold water until the internal sausage temperature is 90
to 100 degrees Fahrenheit. Hang the sausage at room temperature for
about 1 hour before refrigeration.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”