Hard Salami
By: Anonymous
Published: Wednesday, December 16, 2009 - 7:55am

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.