Michigan State University Extension
Preserving Food Safely - 01600624
10/13/97
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.
NOTE:
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.