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
- 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
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.