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Posted By: Joe Ames
Date: Thursday, May 11, 2000 at 3:33 p.m.
>From German immigrant settlers of Anhalt, Texas
3 lb. Pork Butt
1 lb. Beef chuck
1 lb. Pork back fat
1 c. Water or red wine
3 - 4 tsp Red pepper flakes
2 Tbsp. Pepper flakes, coarse ground
2 Tbsp. Kosher salt
4 tsp. Cumin, ground
4 tsp. Garlic, chopped
2 tsp. Coriander, ground
Pinch Allspice, ground
Grind pork through 3/8 inch plate.
Grind beef and fat through 1/4 inch plate.
Mix meat and other ingredients well.
Stuff into a wide casing.
Dry to tacky finish and hot smoke to internal temperature of 155 F.
Great on the grill or in a hearty dish for a flavorful meal.
Thanks to Dewied International, Inc.
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.