| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Kooknet |
10 |
Lbs. |
INGREDIENTS
| 10 |
lb |
Pork Butt, coarsely ground |
| 2 |
tb |
Salt |
| 1 |
tb |
Pepper |
| 1 |
tb |
Pepper Corns, crushed |
| 1/4 |
tb |
Garlic Powder |
| 3 |
md |
Handfuls Of Mustard Seed |
| 10 |
|
Feet of Natural Casing |
INSTRUCTIONS
Mix all ingredients well. Cover. Refrigerate overnight.
Soak the natural casing in warm salt water until they become elastic about
30 minutes. Using coarse cut again, grind mixture into casing using sausage
nozzle. Tie off at 6" to 12" links or 24" links with string at the
beginning and end of each link. Refrigerate for long storage. Boil for 15
to 20 minutes. Quench with cold water then cook in pot until meat
thermometer reads 150°F or bake, broil, or smoke until meat turns dark.
Hang for 2-3 days to dry.
Recipe from Mac Muczynski/Cheryl Schroyer May.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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