Michigan State University Extension
Preserving Food Safely - 01600622
8 lb. lean meat 2 lb. pork or beef fat 3 cups water 2 cups nonfat dry milk 1/4 cup salt 2 tablespoons ground white pepper 4 tablespoons onion powder 4 tablespoons celery 1 tablespoon cure (optional)
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 and mix ingredients 8 minutes. Fill loaf pans about 3/4 full and work meat until all air pockets are eliminated. Place in oven overnight at 160 degrees Fahrenheit. Raise temperature to 185 degrees Fahrenheit and heat until internal temperature reaches 150 degrees Fahrenheit. Immediately place the sausage in cold water until internal temperature reaches 90 degrees Fahrenheit and let stand at room temperature about 1 hour to dry. Store inthe refrigerator.