20 pounds meat *(2 boston butts..a five pound chub of pre ground chuck..and a 3 lb box of bacon ends and pieces will hit right near 20 lbs each time..or whatever meat block you like just keep the fat ratio up to around 20%).
10 TBL coarse ground black pepper
1.5 teaspoons per pound Morton's Tender Quick
1 pickled jap per pound of meat (one med can)
2.5 oz coarsely shredded sharp cheddar cheese per pound of meat
2 TBL Parsley or Marjoram Finely ground
4 TBL Brown Sugar
2 tsp Cayenne Pepper
1 TBL Garlic Granulated
2 pints ice water
Mix all spices in the liquids and put in the freezer while you cut the meat to fit the grinder. Pour spice mixture over the cut meats
and mix until well blended. Grind and mix well again until it gets "fluffy." Stuff into casings. Let the links rest over night uncovered in the refrigerator to allow the cure to work. Hot smoke at 180 or less till internal of 152 is reached. High smoker temps make tough cases.
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