64 pounds Trimmed pork butt , cut into small cubes 2 cups Garlic cloves 1 1/2 cup Kosher salt 6 liters White wine 14 ounces Paprika 1 1/2 ounces Black pepper 1 ounce Ground cayenne pepper 10 Bay leaves 40-50 Sausage casings , depending on the size of the casings

Prep the pork. Start by trimming most of the fat off the pork. You want about 80% meat and 20% fat. Also remove any sinew or gristle from the meat. Cut the pork into 1-inch diameter cubes.

Season the meat. Place all the cubed pork, garlic cloves, salt, wine, paprika, black pepper, cayenne pepper, and bay leaves in a large basin. Mix everything together making sure all the seasoning is evenly throughout the pork. Try not to break down the bay leaves because they will have to be removed before filling casings.

Marinate. Cover the basin with plastic wrap to seal and place the meat in the refrigerator. Every 12 hours remove the meat from the refrigerator and mix well. You’ll do this for 2 days.

Taste test. To test your seasoning level at every mixing, cook a handful of pork in a skillet and taste it. If more seasoning is needed you can add it to the uncooked meat mixture. Remember when smoking, the pork will lose a lot of flavor. I highly recommend over seasoning.

Prepare Casings. After the meat has marinated for 2 days it is time to fill the casings. Prepare the casings by rinsing each of them a few times. Check for holes or defects. Using baking twine, tie off one end of each casing.

Fill casings. Place a 1-1.5 inch funnel into the open end of each of the sausage casings. While holding the casing on the end of the funnel begin to fill the casing with the pork mixture. Slowly work the meat to the end of the casing so it is tightly filled.

Remove excess air. You don’t want any excess air in the sausage casing. To remove it use a safety pin or needle to gently pop any air pockets. Continue to press the sauasge mixture down into the casing to fill up the space. Pro Tip: tie a long colorful string to the needle so it doesn’t get lost in the process.