Ingredients Jump to Instructions ↓

  1. 4 pounds Pork (2 lb fat -- 2 lb lean)

  2. 1 pounds Inner lining of pork stomach or largest intestine (chitterlings)

  3. 2 Cloves garlic

  4. 3 Bay leaves

  5. 2 larges Onions

  6. 1 tablespoon Salt (not iodized)

  7. 1 tablespoon Pepper

  8. 1 teaspoon Cayenne pepper

  9. 1 teaspoon Chili pepper

  10. teaspoon Ground mace

  11. teaspoon Ground cloves

  12. teaspoon Ground allspice

  13. 1 tablespoon Minced thyme

  14. 1 tablespoon Minced marjoram

  15. 1 tablespoon Minced parsley

Instructions Jump to Ingredients ↑

  1. di2@... (Diana Rattray) (you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .


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