Ingredients
25 lbs pork shoulder, about 20% fat
1/3 to 1/2 cup salt
2 tbsp sweet paprika
1/2 cup pepper (consider using cracked pepper)
2 tbsp ground fennel seed
2 tbsp red pepper flakes (mild) or 4 tbsp (medium-hot)
3/4 cup white wine
Preparation
Grind meat, and add spices. Best mixed by hand – add wine last. Stuff in casings.
