Also known as Portugese Style Sausage! This falls into the curing meat catagory.
For 10 lbs pork butts - use certified pork only. (Trichnae has been killed by freezing well below 0 for several days)
Mix 1 oz of saltpetre (potassium nitrate) with 1 lb. of pickling/kosher salt. Mix this very thoroughly - completely!
Use 2 T. of this mixture. Or use Prague powder if you have it:
6 T. pickling salt
4 T. fresh paprika
2 T. powdered sugar
1 T. black pepper
1 T. marjoram (make sure it is fresh)
2 C. Non-fat dry milk
6-7 Large garlic cloves
2 C. ice water
1 oz apple cider vinegar
Cut the meat into 1/2" pieces and add everything except the water and the vinegar. Mix thoroughly. Pack tightly into a plastic container and refrigerate overnight. Next day, mix in the water and vinegar and run through a course grinder and stuff into hog casings.
Allow the sausage to air dry before putting it into the smokehouse where it should stay overnight around 105 degrees. Next day, start the temperature around 135 degrees until the sausage becomes firm.
Remove from smokehouse and hang at room temperature to cool down then store it refrigerated at around 40 degrees for 12-24 hours.