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Hard Salami

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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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