| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
|
1 |
servings |
INGREDIENTS
| 8 1/2 |
lb |
Deboned Boston Butt Meat |
| 1/4 |
c |
Pickling Salt |
| 1 |
ts |
MSG |
| 2 |
tb |
Sugar |
| 2 1/2 |
tb |
Mortons Tender Quick |
| 2 |
c |
Powdered Milk |
| 4 |
tb |
White Pepper |
| 3 |
tb |
Ground Corriander |
| 1 |
ts |
Granulated Garlic |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Allspice |
| 1 |
ts |
Spanish Paprika |
| 2 |
c |
Water |
INSTRUCTIONS
Mix up the spices..water..and powdered milk and place in a bowl in the
freezer..while slicing up the meat so as to fit through the grinder.
Dump the spice mix on the meat and mix well. Grind on the fine
setting..give it another mixing to blend the fat and lean...then
stuff into hog guts..seems like this took up about 12 feet of guts.
Boil up the bone from the butt and feed to the dogs.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net>
on May 02, 1999, converted by MM_Buster v2.0l.
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