Michigan State University Extension
Preserving Food Safely - 01600620


     19 lb. lean meat                                       
     6 lb. pork or beef fat                                 
     4 1/2 cups nonfat dry milk                             
     1 cup salt                                             
     1/2 cup sugar                                          
     2 qt. cold water                                       
     4 tablespoons ground black pepper                      
     3 tablespoons coriander                                
     5 tablespoons garlic powder                            
     2 tablespoons cure                                     

   Cut  lean  meat  and  fat into 1-inch  squares  or  grind
through  a coarse (1/2-1 inch) plate.   Season by sprinkling
the ingredients over the meat and hand mix.  Grind through a
1/8-inch plate.   Mix 6 minutes and stuff into hog  casings.
Place  in a  smokehouse and  heat  at 185 degrees Fahrenheit
until a smoked color is obtained  and  the  sausage  reaches
152 degrees Fahrenheit   internal temperature.   Immediately
place  the  sausage  in  cold  water   until   the  internal
temperature in 100  degrees Fahrenheit.  Rinse  briefly with
hot water to remove grease.   Allow to dry about 1  hour  at
room temperature.  Store in the refrigerator.               

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