2 1/2 lbs pork butt
1/2 lb pork fat
1 tbsp kosher salt
1 tbsp coarsely ground black pepper
1 tbsp coarsely ground mustard seeds
2 tsp minced garlic
2 tsp sugar
1 tsp mace
1 tsp sage
1/2 tsp nutmeg
1/2 cup water
3/4 tsp curing salt
Medium sausage casings
Once stuffed in the casings, cold smoke for 24 hrs or hot smoke until internal temperature of 155F.
Borrowed from: Complete Sausage Book by Bruce Aidell. P 54