5 lbs. lean pork butt
3/4 lb. pork fat
5 tbsp. sugar
1/4 cup thin soy sauce
1/4 cup chinese rice wine
1 tsp. prague powder #2
1 tsp. white pepper
2 tsp. five spice powder

Grind the pork using the coarse disc two times. Add the cubed fat through the second grind.

Combine the dry ingredients in a bowl and mix. Add to the meat and incorporate all ingredients well.

Blend in the liquids.

Refrigerate 24 hours. Stuff 28mm casings with the meat mixture, using the sausage stuffing attachment for your meat grinder.

Pre-heat smoker to 160°F and smoke the sausage until an internal temperature of 140°F is reached.

Allow to dry at room temperature or hang in a cool place until they shrink to 70% moisture compared to original weight.

Submitted by: CM