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See below ingredients and instructions of the recipe
5 tb Salt
1 tb Sugar, granulated
2 Garlic cloves
1 tb Pepper, black
1 ts Marjoram
1 pt Water
10 lb Pork butts
1 Sausage casing
Grind all the pork butts through a 1/4" or 3/8"
grinder plate and place in the mixer. Add all the
ingredients and mix well, until all the spices are
evenly distributed. Stuff into 35-38mm hog casings.
Hang on smokesticks spaced properly and let dry in
cooler.
Note: Be sure that meat has been chilled to 32-34
degrees F. before starting.
From: Great Sausage Recipes and Meat Curing by
Rytek Kutas
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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