Category: Pork

8 lb Lean pork, cubed

2 lb Pork fat, cubed

5 tbsp Salt

2 tbsp Fine grind black pepper

3 tbsp Cayenne

1 tbsp Coarsley crushed red pepper

2 tbsp Finely minced garlic

1 tsp Cumin seed

1 tsp Crushed oregano

2 tbsp Sugar

1 tsp Fennel seed

1/4 cup Red wine vinegar

3/4 cup Brandy

1/2 tsp Ascorbic acid

1 tsp Saltpeter

6 Feet medium hog casings

Grind meat and fat separately through the coarse disk and mix together. Sprinkle remaining ingredients on the meat and mix thoroughly. Cure in the refrigerator 24 hours. Prepare casings, stuff and tie off into 4" links. Hang to dry for about 8 weeks.