Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Pork butt, cubed
2 lb Beef chuck 25% fat, cubed
1/2 c Ice water
1/4 c Dry milk powder
5 ts Salt
1 tb Sugar
1 tb Paprika
2 ts Fine grind white pepper
2 ts Mustard seed
1/4 ts Ascorbic acid
1/2 ts Saltpeter
4 Feet small hog or sheep
-casings

Grind the pork through the fine disk. Grind the beef through the
coarse disk. Mix together and combine with the remaining ingredients.
Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at
180-190. Simmer in a 190 kettle of water for thirty minutes; place in
a kettle of cool water fro half an hour, dry and store in the
refrigerator for up to two weeks.

Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.

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