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Los Angeles Times


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1 1/2 pounds lean pork butt

1 pound boneless veal shoulder

1/2 pound pork back fat

1 teaspoon freshly ground white pepper (medium grind)

2 1/2 teaspoons kosher or coarse salt

1 teaspoon toasted and crushed caraway seed

1/2 teaspoon dried marjoram

1/2 teaspoon ground allspice

1 teaspoon sugar

1/3 cup heavy cream

About 3 feet prepared hog casing

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