Equipment
-
Meat grinder
-
Kitchen string
-
Smoker
-
Sawdust or woodchips
Ingredients
-
- 5 pounds boneless pork butt
- 10 garlic cloves, finely chopped
- 1 cup (4 oz) hot or sweet paprika
- 1 tablespoon store-bought or homemade hot pepper paste
- 1 1/4 cups dry red wine, plus more if needed
- 1 1/4 cups dry white wine, plus more if needed
- 2 1/2 cups water
- 2 tablespoons coarse kosher salt, plus more if needed
- 10 ounces 34-mm hog casings, cut to 18-inch (45-cm) lengths, prepared for stuffing
Equipment
-
Meat grinder
-
Kitchen string
-
Smoker
-
Sawdust or woodchips
Ingredients
-
- 5 pounds boneless pork butt
- 10 garlic cloves, finely chopped
- 1 cup (4 oz) hot or sweet paprika
- 1 tablespoon store-bought or homemade hot pepper paste
- 1 1/4 cups dry red wine, plus more if needed
- 1 1/4 cups dry white wine, plus more if needed
- 2 1/2 cups water
- 2 tablespoons coarse kosher salt, plus more if needed
- 10 ounces 34-mm hog casings, cut to 18-inch (45-cm) lengths, prepared for stuffing
