Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        pork (2 lb. fat -- 2 lb. lean)
                        [usually Boston butt]
   1      pound         inner lining of pork stomach
                        or largest intestine (chitterlings)
   2      each          cloves of garlic
   3      each          bay leaves
   2      each          large onions
   1      tablespoon    salt (not iodized)
   1      tablespoon    pepper
   1      teaspoon      cayenne pepper
   1      teaspoon      chili pepper
     1/2  teaspoon      ground mace
     1/2  teaspoon      ground cloves
     1/2  teaspoon      ground allspice
   1      tablespoon    minced thyme
   1      tablespoon    minced marjoram
   1      tablespoon    minced parsley

Preparation:

(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, molasses, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary