• 5 lbs. pork stomach -- (maws)
• 10 lbs. pork butt -- cut into 1/2" cubes
• 1/2 lb. fresh garlic -- minced
• 1 oz. cayenne pepper
• 1/2 oz. black pepper
• 1/2 C. curing salt
• 1/4 C. msg
• sausage casing

Rinse pork stomach in salty water, cut open and remove all fat. Grind coarsely in a food processor or food grinder. Mix all ingredients together and stuff into casing using a funnel or sausage stuffer. If a smoker is available, smoke at 120to 150F for approximately 4-6 hours.