This recipe is for all the hunters and home butchers out there. This is a super easy recipe that would be great for grilling on the barbeque! 

Recipe sourced from: "Great Sausage Recipes And Meat Curing" by: Rytek Kutas

 

 

 

Ingredients

  • 10 lbs Pork Butt
  • 1/3 Cup Salt
  • 1 - 1/2 Tbsp. Powdered Dextrose
  • 6 Tbsp. Finely Chopped Onions
  • 1 Tbsp. Coarse Black Pepper
  • 1 Tbsp. Ground Marjoram 
  • 2 Cups Ice Water

Method

Grind pork butts through a 3/8'' grinder plate and fat meat through a 1/8'' grinder plate. Add all remaining ingredients, mixing until evenly distributed. Sausage is then stuffed into a 35-38 mm hog casings and placed into a 38-40 F cooler for a 24 hours before using. Freeze unused portions after a few days of refrigeration. 

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