Preparation:
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer onto the cut meat and mix it up good.
Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with the other 17 1/2 cans of Lone Star. |
