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4 lb Pork (2 lbs fat, 2 lbs lean) 1 T Pepper
1 lb Inner lining of pork 1 t Cayenne pepper
-stomach or largest 1 t Chili pepper
-intestine 1/2 t Ground mace
- (chitterlings) 1/2 t Ground cloves
2 ea Garlic cloves 1/2 t Ground allspice
3 ea Bay leaves 1 T Minced thyme
2 ea Lge onions 1 T Minced marjoram
1 T Salt - (not iodized) 1 T Minced parsley
(you can use an extra pound of pork instead of the tripe.) Chop, do
not grind the meat. Mix with seasonings. Stuff into casings. Age at
least overnight and then smoke several hours using hickory, hackberry
or ash. (Do not use pine.) Throw anything sweet, such as cane sugar
or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood
before lighting. Source: Ellen Cleary
Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By FRED TOWNER On 10-20-94
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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