Hard Salami

Photo: flickr user irina slutsky

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

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

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.

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.

Place your ad here
Loading...

Yield:

1.0 servings

Added:

Wednesday, December 16, 2009 - 7:55am

Creator:

Anonymous

Main menu