Grandpa'S Original Sausage Or Summer Salami - cooking recipe

Ingredients

50 lb. ground pork shoulder
6 Tbsp. cayenne
12 Tbsp. paprika
14 tsp. salt
2 heads garlic, minced in 2 c. water
20 Tbsp. brown sugar (optional)

Preparation

Mix
all
ingredients thoroughly.
Keep meat chilled at all times.
For sausage, stuff in hog casings approximately 3 cups. Let
sit
in
refrigerator\tor
cold place overnight to blend flavors.
Poach
in
water\tand
serve.
Fresh
sausage should
be frozen for storage or smoked.
For salami, stuff in beef middles (approximately 2 packages).
Let sit in refrigerator
or
cold place overnight to blend flavors.
Smoke at 95\u00b0 for
3
days or until sweating stops.
Hang in cold, dry place to
harden.