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.