10 lbs. boneless pork butts
6 tbsp. canning (pickling) salt
1 pt. ice water
1 tbsp. cracked fennel seed
1 tbsp. sugar
3 tsp. crushed hot peppers
1 tsp. caraway seeds
1 tbsp. coriander

Grind all the pork butts through (1/4 inch or 3/16 inch grinder plates). Place into the mixer and add all the ingredients, mix well until all the spices are evenly distributed. Stuff into a 32-35 MM hog casing. Hang on smoke sticks properly spaced and let dry in cooler.