Ingredients
10 lbs. coarse ground pork butt 75 to 80% lean
4 tbsp kosher salt
2 tbsp fresh ground black pepper
1 tbsp fresh ground corriander
1 tbsp garlic powder
1 tbsp Hungarian sweet paprika
1 tsp allspice
1 tsp ground marjoram
1 3/4 cups ice water
Hog Casing
Preparation
In a large container combine the ground meat,spices and water. Using your hands to mix thoroughly. I use the sausage stuffing attachment on my Kitchen-Aid mixer, keep a toothpick handy to poke any large bubbles you may get in the casing tube.
