Famous Creole Seasoning - cooking recipe

Ingredients

26 oz. box free flowing salt (Morton's)
1 1/2 boxes ground black pepper
2 oz. bottle ground red pepper
1 oz. bottle pure garlic powder
1 oz. bottle chili powder
1 oz. carton monosodium glutamate (Accent)

Preparation

Two or 3 hog heads, skinned and cut in quarters by local butcher. Wash heads well to remove bone chips from cutting.
Cook heads in salt water until meat is tender and falling off bone. Remove from water and let cool just enough so you can handle it. Don't let it get cold.
If you do, it will be hard to season and mix.
Remove all the lean meat from the bones adding just enough of the fat to allow mixture to mold well (about 7 parts lean to 1 part fat).