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sausage recipies

sausage recipies

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Publicado porfdetrow

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Published by: fdetrow on Jan 29, 2010
Copyright:Attribution Non-commercial

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10/17/2013

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5 tbsp.salt

1 pint ice water

1 tbsp.cracked fennel seed

2 tsp.coarse black pepper

1 tbsp.sugar

3 tsp.crushed hot peppers

1 tsp.caraway seeds

1 tbsp.coriander

10 lbs.boneless pork butts

Be sure that the meat has been chilled between 32-34ºF.before starting.All blood clots,bones,cords,
etc.must be removed and thrown out.Do not keep sausage at room temperature any longer than nec-
essary.Grinding all the pork butts through 1/4” or 3/8” grinder plate.Place into the mixer and add all
the ingredients.Mix well until all the spices are evenly distributed.Stuff into a 32-35mm hog casing.

www.stuffers.com

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