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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. pork butt
- 1 1/4 lb. venison
- 1 1/4 lb. antelope
- 1 1/4 lb. fat (back)
- 1 1/2 Tbsp. salt
- 1 Tbsp. sugar
- 2 tsp. white pepper
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- 1 Tbsp. crushed red pepper
- 2 Tbsp. garlic (minced)
- 2 red bell peppers (roasted and peeled)
- 1 cup red wine (very cold)
- 35 mm hog casings
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