Ingredients:

• Pork 100 lbs
• Salt 3.25%
• Dextrose 2%
• Red Wine 1% (1 pint per 100 pounds)
• Ground White Pepper 0.20%
• Whole White Pepper 0.07%
• #2 Cure 0.25%
• Garlic Powder 0.20%
• FRM-52 Culture 1/2 packet

Extra Spicy:

• White pepper 0.05%
• Coarse black pepper 0.25%
• Whole red and green pepper (soaked) 0.5%
• Garlic Powder 0.25%
• Cayenne pepper 0.1%

Directions:

1. Grind all meat through a 1/8″ plate
2. Mix all ingredients except culture for 3-5 minutes
3. Add culture slurry (culture and 8 ounces distilled water) and continue to mix for 2 minutes
4. Stuff into a #5 by 27″ fibrous casing
5. Ferment at 75-78̊F with a relative humidity (r.h.) of 85-88% for 48 hours (pH of 4.7-4.9 is reached
6. Maturation should be at 54-58̊F with an 80-85% r.h. until sufficient weight loss is obtained (25-35%) – about 4 weeks
7. Consider lowering salt as when it dries it intensifies (consider
   perhaps 3%)