Servings: 1
Ingredients
- 5 Tbsp. Salt
- 1 pt Ice water
- 3 tsp Fennel seed
- 2 tsp Black pepper
- 1 Tbsp. Sugar
- 10 lb Grnd pork butts
Directions
- Refrigeratemeat to 32-34F before beginning. Grind through 1/4" or possibly 3/8" plate.
- Add in all ingredients and mix well. Stuff into 32-356mm hog casings.
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