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.