Anonymous Tue May 23 19:23:56 2006

5 pounds pork, fat and lean separated

2 teaspoons garlic powder

2 tablespoon kosher salt

1 tablespoon ground black pepper

1 teaspoon red pepper flakes

2 teaspoons cayenne

3 tablespoon paprika

1/2 teaspoon ground mace

1 teaspoon thyme

2 tablespoon sugar

1 teaspoon Prague powder #1

3/4 cup cold water

1/2 cup soy concentrate

wide hog casings

Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve

Prague powder in water to ensure even distribution. Mix all ingredients, except casings,

well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front

of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours.

Refrigerate until firm. Freezes well.