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.                                         

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