Name: Hard Salami
Ingredients: 22 lb Lean meat; 3 lb Pork fat; 1 1/4 c + 1 tablespoon salt; 1 c + 3 tablespoons dextrose; 3 tb Ground white pepper; 2 tb Cure; 1 tb Garlic powder

Only a morbid fanatic can take pleasure in the sufferings he inflicts upon himself; only an insensitive fool can take pleasure in the sufferings that are the consequences of his folly; and only a convinced Christian can take pleasure in sufferings endured “for Christ's sake,” for he alone has been initiated into the divine secret, that it is only when he is “weak,” having thrown himself unreservedly in penitence and humility upon the never-failing mercies of God, that he is “strong,” with a strength not his own, but belonging to the Lord of all power and might.

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Meats			1	servings

INGREDIENTS

22	lb	Lean meat
3	lb	Pork fat
1 1/4	c	+ 1 tablespoon salt
1	c	+ 3 tablespoons dextrose
3	tb	Ground white pepper
2	tb	Cure
1	tb	Garlic powder

INSTRUCTIONS

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.
by MSU Extension
Converted by MM_Buster v2.0l.

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