Anonymous Fri Oct 07 12:06:56 2005

meat from

2 turkey legs

3 oz. fatback, brunoise

1 tbsp. garlic, pared, minced

15 whole peppercorns

1/8 tsp. curing salt

skin of

1 turkey neck

Grind leg meat through fine die. Combine remaining ingredients; add to ground meat. Combine. Stuff mixture into neck skin; sew ends closed to seal. Hot smoke at 85 degrees F for 30 minutes; remove from smoker. Hang in well ventilated, cool, dry, dark area for 30 days.