Recipe - Bigwheels World Famous Garlicky Ring Baloney (Patent Pen

14 pound Boston butt
4 cup Water
Three fourths cup Pickling salt
2 tablespoon MSG
2 tablespoon Cure
3 tablespoon Sugar
4 tablespoon White pepper
8 teaspoon Ground corriander
1 teaspoon Nutmeg
1 teaspoon Allspice
1 One half teaspoon Hungarian Paprika
2 tablespoon Fresh minced garlic from the
jar; (These be giant
heaping tablespoons)
4 cup Dry milk

Combine everything with the water..except the meat. Put the spiced
water in the ice box while you cut up the meat to fit in the grinder.
Dump the spiced water on the meat strips and mix it well. Run the
meat through the fine plate on the grinder and mix again till the
liquid disappears and the fat and lean is dispersed evenly. Stuff
into medium hog guts. Let the links rest uncovered in the icebox
overnight..giving them an occasional shuffle. Next day hang em up if
possible and smoke low and slow till the links turn nice and brown
and hit 155 internal. Normally takes about 46 hrs at a pit temp of
180190 degrees.

Posted to bbqdigest by "Rory D. Remenak" bozo@inforum.net on Oct
16, 1999, converted by MM_Buster v2.0l.