"Jack Schmidling" <arf@mc.net>
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<SAUSAGE@thesmokering.com>


<he forgot sugar in the recipe, but did add a bit> 

Thanks all for the ideas.  Here is what I came up with:

2.5 lbs  fresh pork
2.5 lbs misc ham (smoked, boiled, uncooked)
1   tbs salt
1/2 stp P#1
1/2 tsp clove
1/2 tsp ground mustard
1/4 tsp mace
1/4 tsp ginger

I reduced the usual salt and cure as the ham was already cured.

Ground twice through 3/16 plate and stuffed into fibrous casings.

Will let rest over night and cook tomorrow in water at 180F.

Can't wait till lunch tomorrow.

js

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