Yield: 5 pounds
Measure | Ingredient |
---|---|
3 pounds | Pork butt, cubed |
2 pounds | Beef chuck 25% fat, cubed |
½ cup | Ice water |
¼ cup | Dry milk powder |
5 teaspoons | Salt |
1 tablespoon | Sugar |
1 tablespoon | Paprika |
2 teaspoons | Fine grind white pepper |
2 teaspoons | Mustard seed |
¼ teaspoon | Ascorbic acid |
½ teaspoon | Saltpeter |
4 \N | Feet small hog or sheep casings |
Grind the pork through the fine disk. Grind the beef through the coarse disk. Mix together and combine with the remaining ingredients.
Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at 180-190. Simmer in a 190 kettle of water for thirty minutes; place in a kettle of cool water fro half an hour, dry and store in the refrigerator for up to two weeks.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-03-94