15 pounds ground port butt through a 6MM plate.
3 teaspoons instacure #1
2 cups sangria.
3 tablespoons fresh ground black pepper.
5 tablespoons canning salt.
3 tablespoons smoked hot Spanish paprika.
2 tablespoons garlic powder.
3 teaspoons hot red cayenne pepper powder.
1/2 cup corn starch.
Put all dry ingredients ((except corn starch)) in bowl pour in wine mix up and let sit for a wee bit.
Pour into the ground meat and then spread corn starch on top.
Start mixing.
Once mixed up let sit for some time for everything to soak in and mix again.
Stuff into casings.
Smoke to your content then bring ever so slowly to your idea of a safe temperature.
Worth
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