---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Kooknet
       Yield: 10 lbs.
      10 lb Pork Butt, coarsely ground
       2 tb Salt
       1 tb Pepper
       1 tb Pepper Corns, crushed
     1/4 tb Garlic Powder
       3 md Handfuls Of Mustard Seed
      10    Feet of Natural Casing
   Mix all ingredients well.  Cover.  Refrigerate overnight.
   Soak the natural casing in warm salt water until they become elastic about
   30 minutes. Using coarse cut again, grind mixture into casing using sausage
   nozzle. Tie off at 6 to 12 links or 24 links with string at the
   beginning and end of each link. Refrigerate for long storage. Boil for 15
   to 20 minutes. Quench with cold water then cook in pot until meat
   thermometer reads 150øF or bake, broil, or smoke until meat turns dark.
   Hang for 2-3 days to dry.
   Recipe from Mac Muczynski/Cheryl Schroyer May.