hello all I would like your input on this recipe, it is from the book The sausage-Making cookbook. 5 lbs fine ground pork butt 4 tbsp salt 1 tbsp black pepper 1/2 tsp ground ginger 3 tbsp sugar 1 cup Rhine wine combine all ingredients, mix well and refrigerate for 48 hours. Stuff into large hog casing, and cool smoke with for 6-8 hours. Dry for approximately 6-8 weeks. Please tell me what you think.