If you are here for the specific recipe. I apologize but after speaking with my friend we have decided to keep it private. Typical ingredients are listed below. I recommend cooking a small patty of your mixture and adjusting it accordingly. Keep in mind it will be very salty though. Do not adjust the salt content ratio.
Meat - Ground pork
Salt - 1/2 oz per lb of pork (5oz for 10lbs)
**DO NOT ADJUST**
Basic ingredients: Course Ground Black Pepper, Red Pepper, Paprika
People often add fennel, sage, wine, garlic and other things. Have fun with it.
Hang for 6 - 10 weeks somewhere cool and dry. Until firm and 35% to 40% of the weight is lossed
(around 60° F and 75% humidity)
(Some tiny white mold spots or discoloration on the casing is normal) Nothing fuzzy or green though!!
To remove casing before slicing and serving, run the stick of soupy under warm water until the casing turns cloudy - cut ans peel back.
It will be very difficult to remove without doing this.
