- 11 lbs Pork Shoulder Butts boned and trimmed
- 83 g Salt
- 7 g White Pepper
- 7 g Hungarian Paprika
- 7.2 g Garlic Powder
If you like the taste of garlic, you can increase the garlic powder to 10 g or to satisfy your own taste.
Grind meat through the fine plate one time. Dissolve seasoning in some ice water and pour over meat. Mix thoroughly.
Stuff into 32/35 mm Hog Casing and leave in long rings or link to your preference.
To serve, precook in water and brown on all sides in a pan with some butter or BBQ.