From the kitchen of Kevin Taylor, the BBQ Guru

1 (5 pound) pork butt
3 1/2 teaspoons kosher (coarse) salt
5 teaspoons white pepper
2 teaspoons nutmeg
1 1/2 teaspoons granulated sugar
1/2 teaspoon ginger
1/2 teaspoon MSG
1 cup cold water

Grind pork for sausage.

Mix all ingredients thoroughly.

Shape into links or leave in bulk.

This can be frozen immediately.

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