|1 tablespoon||Sugar, granulated|
|1 tablespoon||Pepper, black|
|10 pounds||Pork butts|
Grind all the pork butts through a ¼" or ⅜" grinder plate and place in the mixer. Add all the ingredients and mix well, until all the spices are evenly distributed. Stuff into 35-38mm hog casings.
Hang on smokesticks spaced properly and let dry in cooler.
Note: Be sure that meat has been chilled to 32-34 degrees F. before starting.
From: Great Sausage Recipes and Meat Curing by Rytek Kutas
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