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DOW and Cookn biker, 5/30/11
edited November -1 in Pork


10 # boneless pork butt 5 T sweet paprika 1/4 cup kosher salt 2T + 1 1/2 tsp ground coriander 2 1/2 tsp crushed red pepper 1 1/4 tsp allspice 1 1/4 tsp ground cinnamon 1 1/4 tsp ground cloves 18 cloves minced garlic (1/2 c) 1 1/4 c water 2/3 c red wine vinegar


Grind partially frozen* pork through large (3/8”) disk. Mix in spices and liquids with hands. Grind again after re chilling , then cover and refrigerate overnight. [We divided into 2 10” X 12” X 3” aluminum trays] Partially freeze then stuff. Hot smoke 175 - 200 4-5 hours to internal temp 160F** [We just packaged FRESH and froze until use.] we placed on rapid freeze section of chest freezer at least 30 minutes before grinding.....more time won’t hurt **we skipped this part


Recipe adapted from Home Sausage Making (2003), Peery & Reavis.

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