Ingredients
- 3 bay leaves
- 2 fat
- 2 of garlic (cloves)
- 2 onions
- 1 usually boston butt
- 1,000 gr pork
- 260 gr lining of pork stomach (inner)
- 8 gr salt
- 8 gr pepper
- 6 gr thyme (minced)
- 3 gr cayenne pepper
- 3 gr chili pepper
- 2 gr marjoram (minced)
- 2 gr parsley (minced)
- 1 gr mace (ground)
- 1 gr allspice (ground)
(you can use an extra pound of pork instead of the tripe.) Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.