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Add a photoServings: 1
Ingredients
- 14 lb Boston butt
- 4 c. Water
- 3/4 c. Pickling salt
- 2 Tbsp. MSG
- 2 Tbsp. Cure
- 3 Tbsp. Sugar
- 4 Tbsp. White pepper
- 8 tsp Grnd corriander
- 1 tsp Nutmeg
- 1 tsp Allspice
- 1 1/2 tsp Hungarian Paprika
- 2 Tbsp. Fresh chopped garlic from the jar, (These be giant heaping Tbsp.)
- 4 c. Dry lowfat milk
Directions
- Combine everything with the water..except the meat. Put the spiced water in the ice box while you cut up the meat to fit in the grinder.
- Dump the spiced water on the meat strips and mix it well. Run the meat through the fine plate on the grinder and mix again until the liquid disappears and the fat and lean is dispersed proportionately. Stuff into medium hog guts. Let the links rest uncovered in the icebox overnight..giving them an occasional shuffle. Next day hang em up if possible and smoke low and slow until the links turn nice and brown and hit 155 internal. Normally takes about 4-6 hours at a pit temp of 180-190 degrees.
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