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Ingredients
- 10 LBS GROUND PORK
- 8 OZ RED WINE VINEGAR
- 3 TBSP SALT
- 2 TBSP BLACK PEPPER
- 3 TBSP PARSLEY FLAKES
- 3 TBSP SWEET BASIL
- 1 TSP OREGANO
- 1 TSP THYME
- 3 TBSP GARLIC POWDER
- 3 TBSP ONION POWDER
- 3 TBSP PAPRIKA
- 2 TSP FENNEL SEED GROUND
- 4 TBSP BROWN SUGAR
Details
Preparation
Step 1
GRIND MEAT THROUGH ¼ OR 3/8 PLATE, MIX
SEASONINGS WELL THEN MIX INTO MEAT,
STUFF INTO CASINGS, COOK AT 185 – 190
TO AN I.T OF 155, AFTER COOK ICE BATH
TO STOP COOKING PROCESS
CAN ALSO MAKE INTO MEAT BALLS FOR
PASTA DISHES
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