Ingredients
- 2 garlic (cloves)
- 1 sausage casing
- 10 lb pork butts
- 1 pt water
- 5 tb salt
- 1 tb sugar
- 1 tb pepper
- 1 ts marjoram
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.
