Salsiccia Secca - edible Southeastern Massachusetts

Ingredients

• 100 pounds boneless pork shoulder (pork butt)
• 2 cups Morton’s kosher salt
• 1/3 cup finely ground black pepper
• 1/3-1/2 cup ground fennel seed
• 1/4 cup cayenne pepper
• 3 oz Prague powder #2 (also known as pink curing salt #2)
• natural hog casings (figure 12 feet of casings for every 5 pounds of meat)