GETTING READY

1. Place pork in freezer for about 5 hours. Trim off the tough tissues and chop half of the meat into ¼-inch pieces.

2. Marinade the other half using cayenne, paprika, garlic, black pepper, kosher salt, thyme, red pepper, cure salt, and water. Mix well and set aside for 2 days.

3. Soak the casing in water for an hour and then rinse several times.

MAKING

4. After 2 day, ground the marinated meat and mix it with the chopped pieces.

5. Add powdered milk and mix well.

6. Stuff the casing with meat mixture and place in fridge overnight. 7.Remove sausage from fridge and place at room temperature for 1-2 hours.

8. Place on grill and smoke for 2 hours at 130 degree. Raise the temperature to 165 degree and cook for another 2.5 hours (internal temperature should reach 165 degree).

9. Remove sausage from heat and rinse under cold water. Let dry under fan for about an hour.

SERVING

10. Cook along with mushroom or as desired and serve.