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


10#s pork butt 1 c chopped garlic 1/2 cup cracked black pepper 8 T kosher salt (we only used 5 T) 4 T cayenne (we used 4 T paprika and several shakes ground Habanero) 2 T thyme * we added 2 T ground semi sweet cocoa * we added 1 cup water and it was still a very stiff mixture; would add more water next time


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 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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