Michigan State University Extension
Preserving Food Safely - 01600621


     19 lb. lean meat                                       
     6 lb. pork or beef fat                                 
     3/4 cup nonfat dry milk                                
     3/4 cup salt                                           
     2 qt. cold water                                       
     3 eggs                                                 
     2 tablespoons sugar                                    
     5 tablespoons onion powder                             
     4 tablespoons ground white pepper                      
     1 tablespoon ground mace                               
     1 tablespoon ground ginger                             

     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.
Cook  in  water  at 170 degrees Fahrenheit or at 185 degrees
Fahrenheit in the smokehouse until the  internal temperature
of the sausage  reaches 152 degrees Fahrenheit.  Immediately
place  the  sausage  in  cold   water   until  the  internal
temperature is 100  degrees Fahrenheit.   Rinse briefly with
hot  water to  remove  grease.   Allow  to  dry about 1 hour
at  room temperature.  Store in the refrigerator.           


     This product may be cooked from the fresh state without
first heating in 170 degrees Fahrenheit water if desired.   

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