Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 22 pounds | Lean meat |
| 3 pounds | Pork fat |
| 1¼ cup | + 1 tablespoon salt |
| 1 cup | + 3 tablespoons dextrose |
| 3 tablespoons | Ground white pepper |
| 2 tablespoons | Cure |
| 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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