Kielbasa

Ingredients

5 tb salt
1 tb sugar
2 garlic
1 tb pepper
1 ts marjoram
1 pt water
10 lb pork butts
1 sausage casing

Instructions

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.