for every pound of pork butt, 1/2 TBS salt, 1/2 TBS black pepper, 1 garlic clove
coarse grind meat, finely mince the garlic, mix all together. let sit in the fridge overnight.
next day, stuff the casings, and smoke with low heat. I like to add green apple branches on the wood coals. smoke until you recognize the color as being what you remember in NJ
instead of adding the salt to the meat, I am going to brine the cut up meat in 1 cup salt, 1 gal water mixture, for about an hour or two, and then rinse it and mix in the pepper and garlic, let sit over night, and stuff, smoke.