- hog casings, from your butcher or a butchery supplier
- 4 tsp coarse uniodated salt
- 2 tsp black pepper
- In a large bowl of cold water, soak the hog casings for 20 minutes to rinse them of salt or carefully open them under a slow, steady stream of running tap water.
- In a dry pan on the stovetop, toast the spices for 2–3 minutes over a medium heat, tossing regularly to avoid burning.
- Remove, tip into a spice grinder and grind into a powder.
- In a larg