Michigan State University Extension
Preserving Food Safely - 01600624


     22 lb. lean meat                                       
     3 lb. pork fat                                         
     1 1/4 cup + 2 tablespoons salt                         
     1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose) 
     2 tablespoons cure dissolved in 1 cup water            
     3/4 cup ground red pepper                              
     3/4 cup ground allspice                                
     1 tablespoon garlic powder                             
     5 tablespoons fennel seed                              

     Grind meat and fat through a 1/2-inch plate.  Mix meat,
fat and all seasonings.   Grind through a 1/8-inch plate and
mix 6 minutes.  Stuff in hog casings and place in 90 degrees
Fahrenheit smokehouse until  pH 5  is  reached.  Store at 50
degrees Fahrenheit for  20  days to  produce  a dry product,
or  heat to 142 degrees Fahrenheit after  pH 5 is reached to
produce a semi-dry product.                                 


     It is best to use a starter culture with all  fermented
sausage.   If starter cultures are not available let product
stand  in a 6-inch deep tray at 38 degrees Fahrenheit for 72
hours before it is stuffed or add 8 oz. of  GDL per  100 lb.
of product and heat to  142  degrees  Fahrenheit  internally
without incubation.                                         

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