|1||tablespoon||ground white pepper|
|2||teaspoons||Prague Powder No. 1|
|2||cups||non-fat dry milk|
|1 1/2||ounces||powdered dextrose|
GRINDING & STUFFING
Grind all meat through 4mm or 6mm grinder plate and mix with all ingredients. Stuff meat into 120mm fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours or until internal temperature of product reaches at least 16 degrees C. Remove and put in preheated smokehouse at 50 degrees C. for the first hour, and apply smoke while increasing temperature every 30 minutes by 5 degrees until 72 degrees C. is reached. Hold at this temperature until internal temperature of product reaches 67 degrees C. and desired colour is obtained.
The British Barbecue Pit: www.britishbarbecue.co.uk