2 1/2 ts Coarse (kosher) salt
1/2 ts Whole black peppercorns
2 ts Crushed red pepper
1 tb Paprika
1/2 ts Thyme
1 ts Fennel seeds
1/2 ts Finely minced garlic
1 3/4 lb Pork, trimmed, lean, 1"dice
Chilled
1/2 lb Fresh pork fat, 1/2" dice
Chilled

Combine dry spices in spice mill or mortar and grind to coarse texture. Mix
with garlic in small bowl. Mix meat, fat & spices together in bowl. In
food processor (or grinder w/med.plate) process 1/2 of mixture at a time,
being careful not to overprocess. Fat and meat should remain distinct, but
tiny pcs. Knead all together untill well mixed. Cover and refrigerate for
12 to 24 hrs.

Stuff into casings using sausage stuffer or horn attached to grinder. Tie
off into 5″ links and hang in cool place to dry. Or, just refrigerate for
24 hrs, uncovered. Hold in refrig. for up to 3 days, or freeze for longer
storage.

Cook in your usual manner. Yield: abt. 2 lbs.