re: Got a bunch of Boston butts and want to make sausage

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50 lbs cubed pork butts
1 cup garlic cloves (minced)
1 cup table salt
1 cup diced green onions
3 oz cayenne pepper
Mix well then grind and stuff into casings. Cold smoke with pecan wood for 6-8 hours. Wrap links in freezer paper or vacuum seal for long term freezer storage.

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Good start but if you're cold smoking you definitely need some pink curing salt. You're leaving the meat in the danger zone for a long time

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. Most bacteria that cause disease grow fastest in the temperature range between 41 and 135 degrees F, which is known as THE DANGER ZONE.

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