|22 pounds||Lean meat|
|3 pounds||Pork fat|
|1¼ cup||+ 1 tablespoon salt|
|1 cup||+ 3 tablespoons dextrose|
|3 tablespoons||Ground white pepper|
|1 tablespoon||Garlic powder|
Grind meat and fat through a ½-inch plate and mix all ingredients.
Regrind through a ⅛-inch plate. Store the mixture in 6-inch deep trays for 7 days at 45 degrees Fahrenheit. Mix 6 minutes and stuff in fibrous or natural casings. Hold stuffed product for 35 days at 45 degrees Fahrenheit.
Fully dried sausages lose 35% of their weight during the drying period which takes approximately 90 days. At the end of the 90-day drying period, hard salami can be smoked if desired.
by MSU Extension
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