INGREDIENTS FOR 10 LBS.
6 tbsp. salt
2 level tsp. Prague Powder No. 1
8 tbsp. corn syrup solids
1 tbsp. ground black pepper
1 tbsp. coriander
1/2 oz. good Italian wine
9 1/2 lbs. lean pork butts
2 tbsp. gelatin
2 cups non-fat dry milk
2 large cloves fresh garlic
1 tbsp. ground mace
1/2 tsp. cinnamon
1 pint ice water
1/2 lb. pork snouts
GRINDING & COOKING
Grind all the meat through a 1/2" grinder plate. With the exception of the
garlic and pepper, all the spices are boiled in the wine for 15-20 minutes.
Place meat in the mixer and add the wine and spices after they have cooled.
Dissolve all the gelatin and cure in the water adding it to the meat with
the rest of the ingredients. Mix very well until all the ingredients are
evenly distributed. Grind all the meat through a 1/8" plate and stuff into
pans not over 6" deep; place overnight in 38-40 degrees F. cooler. Stuff
into beef bladders or a large cellulose casing.
Place into a smoker preheated to 120 degrees F., gradually increasing the
temperature to 170 degrees F. in an 8-hour period. Keep at this temperature until the internal temperature reaches 155 degrees F. If necessary, you may rinse with very hot water to remove the grease before placing under a cool shower. Reduce internal temperature to around 120-125 degrees F. before placing overnight into 40-45 degree F. cooler.