Michigan State University Extension
Preserving Food Safely - 01600625
10/13/97

HARD SALAMI

     22 lb. lean meat                                       
     3 lb. pork fat                                         
     1 1/4 cup + 1 tablespoon salt                          
     1 cup + 3 tablespoons dextrose                         
     3 tablespoons ground white pepper                      
     2 tablespoons cure                                     
     1 tablespoon garlic powder                             

     Grind meat and fat through a 1/2-inch plate and mix all
ingredients.   Regrind through a 1/8-inch plate.   Store the
mixture  in  6-inch  deep  trays  for  7  days at 45 degrees
Fahrenheit.  Mix 6 minutes and stuff in  fibrous or  natural
casings.   Hold  stuffed  product  for 35 days at 45 degrees
Fahrenheit.  Fully dried  sausages lose 35% of their  weight
during the drying period which takes approximately 90  days.
At  the end  of the  90-day  drying period,  hard salami can
be smoked if desired.                                       

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