10 lbs. pork butt
2 C cold water
5 Tbsp. salt
1 Tbsp. black pepper
1 tsp. marjoram
1 Tbsp. sugar (optional)
4 cloves fresh garlic or 1 Tbsp. garlic powder (or to taste)
Use medium die to grind pork butt (mixed with garlic).
Combine all dry spices and add water. Add spice mixture to ground meat and mix well. Stuff casing.
Recipe by Ellen J. Heekin
School of Hotel, Culinary Arts and Tourism Schenectady County Community College