Michigan State University Extension
Preserving Food Safely - 01600625
10/13/97

### HARD SALAMI

        22 lb. lean meat

        3 lb. pork fat

        1 1/4 cup + 1 tablespoon salt

        1 cup + 3 tablespoons dextrose

        3 tablespoons ground white pepper

        2 tablespoons cure

        1 tablespoon garlic powder

        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.

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