| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Maincourses |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork, fat and lean separated |
| 2 |
ts |
Garlic powder |
| 2 |
tb |
Kosher salt |
| 1 |
tb |
Ground black pepper |
| 1 |
ts |
Red pepper flakes |
| 2 |
ts |
Cayenne |
| 3 |
tb |
Paprika |
| 1/2 |
ts |
Ground mace |
| 1 |
ts |
Thyme |
| 2 |
tb |
Sugar |
| 1 |
ts |
Prague powder #1 |
| 3/4 |
c |
Cold water |
| 1/2 |
c |
Soy concentrate |
|
|
Wide hog casings |
INSTRUCTIONS
Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch
plate. Dissolve Prague powder in water to ensure even distribution. Mix all
ingredients, except casings, well. Stuff into casings and twist at 12 inch
intervals to form links. Hang sausages in front of a fan in a cool place
overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate
until firm. Freezes well.
Recipe By : Richard Matthews
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:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”