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Unread 10-02-2012, 07:28 PM   #3
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Join Date: 02-17-11
Location: Chicago north 'burbs IL
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1 pound kosher salt
8 oz sugar
2 oz pink salt
3 tbsp white pepper
1.5 tbsp cayenne
3 tbsp ground marjoram
3 tbsp ground allspice

5 pounds of pork butt

This is the recipe from my charcuterie book.

Which means it is probably a good starting point. I don't know enough for truly authentic. And I am sure everyone has a method.
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM

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