hello all I would like your input on this recipe, it is from the book The sausage-Making cookbook.
5 lbs fine ground pork butt
4 tbsp salt
1 tbsp black pepper
1/2 tsp ground ginger
3 tbsp sugar
1 cup Rhine wine
combine all ingredients, mix well and refrigerate for 48 hours. Stuff into large hog casing, and cool smoke with for 6-8 hours. Dry for approximately 6-8 weeks.
Please tell me what you think.
5 lbs fine ground pork butt
4 tbsp salt
1 tbsp black pepper
1/2 tsp ground ginger
3 tbsp sugar
1 cup Rhine wine
combine all ingredients, mix well and refrigerate for 48 hours. Stuff into large hog casing, and cool smoke with for 6-8 hours. Dry for approximately 6-8 weeks.
Please tell me what you think.