Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Salt |
| 1 tablespoon | Sugar, granulated |
| 2 \N | Garlic cloves |
| 1 tablespoon | Pepper, black |
| 1 teaspoon | Marjoram |
| 1 pint | Water |
| 10 pounds | Pork butts |
| 1 \N | Sausage casing |
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