4 pounds fatty pork shoulder (50% fat)
1/2 teaspoon salt
1/2 teaspoons sugar
1 teaspoon bean sauce
1 teaspoon hot pepper
1 1/4 teaspoon anise seeds
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon Amesphos 3/4 teaspoon Orange Zest
Prague #1
Course grind the meat.
Add the spices to 1 oz of some rice wine or brandy.
Stuff into lamb casings.
Smoke with apple or cherry wood.
1/2 teaspoon salt
1/2 teaspoons sugar
1 teaspoon bean sauce
1 teaspoon hot pepper
1 1/4 teaspoon anise seeds
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon Amesphos 3/4 teaspoon Orange Zest
Prague #1
Course grind the meat.
Add the spices to 1 oz of some rice wine or brandy.
Stuff into lamb casings.
Smoke with apple or cherry wood.