Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Minced garlic 2 tb Sugar
2 tb Kosher salt 5 lb Pork butt, fat and lean
1 tb Freshly ground black pepper Separated, cut into 2 inch
1 ts Red pepper flakes Cubes
2 ts Cayenne 1/2 c Cold water
3 tb Paprika 1 1/2 ts Liquid smoke
1/4 ts Ground mace Medium or wide hog casings
1/2 ts Dried thyme

From : Dale Shipp, Date: 03-16-94 21:23, Area: Cooking

Mix the garlic, salt, spices, and thyme with the sugar in a small
bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly
with the spice mixture. Cover and refrigerate overnight. Grind the
fat in a meat grinder fitted with a 1/4-inch plate. Grind the lean
meat using a 3/8-inch plate. Mix the meat and fat together in a
large bowl, stir the liquid smoke into the cold water and add to the
meat. Knead until the water is absorbed and the spices well blended.
Stuff the mixture into the hog casings. Dry for 2 hours uncovered in
the refrigerator. Hot-smoke in a covered barbeque or smoker at about
250 degrees for 2 1/2 to 3 hours. Don't let them shrivel. Use
immediately or freeze. Makes about 5 pounds. Adapted from "Hot Links
and Country Flavors" by Bruce Aidells and Denis Kelly. From : Lou
Kerns Date: 06 Jan 94 Source:

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