Hard Salami


Photo: flickr user irina slutsky

Yield:

1.0 servings

Added:

December 16, 2009

Creator:

Anonymous

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Ingredients

22 pounds Lean meat
3 pounds Pork fat
1 1/4 cups + 1 tablespoon salt
1 cup + 3 tablespoons dextrose
3 tablespoons Ground white pepper
2 tablespoons Cure
1 tablespoon Garlic powder

Preparation

1
Grind meat and fat through a 1/2-inch plate and mix all ingredients.
2
Regrind through a 1/8-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.
3
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.

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