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Ingredientes
- 5 Tbsp. Salt
- 1 Tbsp. Sugar, granulated
- 2 x Garlic cloves
- 1 Tbsp. Pepper, black
- 1 tsp Marjoram
- 1 pt Water
- 10 lb Pork butts
- 1 x Sausage casing
Direcciones
- Grind all the pork butts through a 1/4" or possibly 3/8" grinder plate and place in the mixer. Add in all the ingredients and mix well, till all the spices are proportionately distributed. Stuff into 35-38mm hog casings. Hang on smokesticks spaced properly and let dry in cooler.
- Note: Be sure which meat has been chilled to 32-34 degrees F. before starting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 10 servings | |
| Calories 415 | |
| Calories from Fat 159 | 38% |
| Total Fat 17.64g | 22% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.12g | |
| Cholesterol 185mg | 62% |
| Sodium 3691mg | 154% |
| Potassium 1057mg | 30% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.27g | 1% |
| Protein 57.88g | 93% |
