| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sausage |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork butt |
| 1 |
lb |
Beef chuck |
| 1 |
ts |
Ground coriander |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Chopped garlic |
| 1 |
tb |
Ground black pepper |
| 2 |
ts |
Red pepper flakes |
| 1 |
ts |
Prague Powder #1; (curing salt) |
| 1/2 |
c |
Ice water |
| 4 |
ts |
Salt |
| 1 |
pn |
Ground allspice |
| 1 |
pn |
Ground cloves |
INSTRUCTIONS
Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings -
8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.
Compliments of Garry's Home Cookin' http:/www.tiac.net/users/garhow/cooking
garhow@tiac.net
Recipe by: John "Smoky" Mitchell
Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@tiac.net> on Sep 13,
1997
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