Anonymous Tue May 23 19:49:18 2006

5 pounds pork butt -- coarse ground

5 teaspoons fennel seeds

2 tablespoon hot red pepper -- crushed

5 teaspoons salt

2 tablespoon Hungarian paprika

1-1/2 teaspoons black pepper

1-1/2 cups water

6 cloves garlic -- crushed

1 cup Romano cheese

Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding

pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand. Separate into

1/2lb bags, or stuff into casings. Let sit 12-14 hours before freezing for spices to blend in

meat. Or freeze immediately, then let thaw and set 1 day in fridge before cooking. Source:

Leo Girardi - leo@cse.cudenver.edu Posted to the Bbq by \