Easy Recipe Finder
Recipe Feeder
11 lb. Pork Butt
5 tsp. Fennel Seed
2 tbs. Red Pepper -- crushed
5 tsp. Salt
2 tbs. Hungarian Paprika
1 1/2 tsp. Black Pepper
1 1/2 cup
6 clove 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.
5 tsp. Fennel Seed
2 tbs. Red Pepper -- crushed
5 tsp. Salt
2 tbs. Hungarian Paprika
1 1/2 tsp. Black Pepper
1 1/2 cup
6 clove 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.
Last edited: