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Ingredients
- 10 LBS GROUND PORK
- 4 TBSP SALT
- 1 CUP WHITE VINEGAR
- 5 TBSP PAPRIKA
- 3 TBSP HOT GROUND PEPPER
- 3 TBSP FRESH GARLIC
- 1 TBSP OREGANO
- 1 CUP WATER
- 2 TSP CORSE BLACK PEPPER
Details
Preparation
Step 1
COMBINE SALT WITH MEAT, MIX WELL
DE-SOLVE REMAINING INGREDIENTS IN
COLD WATER. MIX WATER AND MEAT WELL
STUFF INTO CASINGS, COOK AT 185 – 190
32 MM CASINGS
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