5 lb ground meat (part red meat, part white)
2 tbsp garlic powder
2 tbsp salt
2 tbsp sugar
1 tbsp black pepper
1 tsp white pepper
2 tbsp paprika
1 tsp marjoram
1 tsp #1 prague powder
1 cup cold red wine
Mix the meat and spices and pack into pork casings.
Air dry in refrigerator or in cool smoke 90-100 degrees F (never over 100).
Smoke 160-165 degrees F until internal temperature is 152 F.
Rinse with cool water until 120 F below (to prevent shrinkage).
Age 2-3 hours at room temperature to dry (and allow for color to bloom), then pack.