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Suggest a better descriptionMix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand. Separate into 1/2lb bags, or stuff into casings. Let sit 12-14hrs before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking. Compliments of Garrys Home Cookin http:/www.tiac.net/users/garhow/cooking garhow@tiac.net Recipe by: Leo Girardi - leo@cse.cudenver.edu Posted to bbq-digest V5 #529 by "Garry Howard"
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Serving Size: 1 Serving (2634g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 623 | ||
Calories from Fat: 315 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.9g | 47 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 117.9mg | 36 % | |
Sodium 1397mg | 48 % | |
Potassium 1076.1mg | 28 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 26.1g | ||
Protein 44.4g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 623
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