Kielbasaham/pork, poland, sausages 5 tablespoon salt 1 tablespoon sugar, granulated 2 garlic cloves 1 tablespoon pepper, black 1 teaspoon marjoram 1 pint water 10 lb pork butts 1 sausage casing Grind all the pork butts through a 1/4" or 3/8" grinder plate and place in the mixer. Add all the ingredients and mix well, until all the spices are evenly distributed. Stuff into 35-38mm hog casings. Hang on smokesticks spaced properly and let dry in cooler. Note: Be sure that meat has been chilled to 32-34 degrees F. before starting. From: Great Sausage Recipes and Meat Curing by Rytek Kutas |
