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4 lbs. Bnls. Boston butt or pork shoulder
1/2 cup dry white wine
1 cup onion, minced fine
1 clove garlic, minced fine
2 Tbs. rubbed sage
2 tsp. marjoram
2 tsp. thyme
2 tsp. basil
2 tsp. rosemary
2 tsp. fresh ground black pepper
2 tsp. salt
1 tsp. red pepper


Cut meat into chunks about 1" square. Place in a 1-gallon seal able plastic bag with the wine and refrigerate overnight.
To grind, run through fine grind twice. Add all of the seasonings and mix thoroughly by hand. Beat with a large wooden spoon to fluff the meat, refrigerate for 2 hours. Stuff into 3" links. Cook in a smoker at 180°F for about 3 1/2 to 4 hours or until the internal temperature reaches 160°.
Serve or freeze immediately.
Recommended wood: Hickory or Apple