Michigan State University Extension
Preserving Food Safely - 01600623


     21 lb. lean meat                                       
     4 lb. beef fat                                         
     6 cups water                                           
     5 1/4 cups dried milk                                  
     1/2 cup sugar                                          
     1 cup + 2 tablespoons salt                             
     1/2 cup mustard seed                                   
     6 tablespoons pepper                                   
     2 1/2 tablespoons liquid smoke                         
     2 tablespoons cure                                     
     1 tablespoon + 1 teaspoon sodium erythorbate           

     Grind  meat and fat through a 1/2-inch plate.   Mix  in
all  ingredients  after dissolving liquid  smoke,  cure  and
sodium  erythorbate  in  the  3  lb. of  water.    Stuff  in
artificial  or natural casings.   Cook in the smokehouse  at
185 degrees Fahrenheit  until an internal temperature of 152
degrees Fahrenheit is reached.  Cool in water to  90 degrees
Fahrenheit and allow to hang at room temperature for about 1
hour before refrigeration.                                  

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