COUNTRY STYLE BOLOGNA

Michigan State University Extension
Preserving Food Safely - 01600626
10/13/97

COUNTRY STYLE BOLOGNA


     17 lb. lean meat                                       
     3 lb. pork fat                                         
     1 quart cold water                                     
     3/4 cup + 2 tablespoons salt                           
     4 1/4 cups nonfat dried milk                           
     3 tablespoons sugar                                    
     2 tablespoons cure dissolved in 1 lb. cold water       
     8 teaspoons ground coriander seed                      
     5 tablespoons ground white pepper                      

     Grind  lean meat and pork fat through a 1/2-inch plate,
season,  mix  and regrind through a 1/8-inch plate.   Mix  6
minutes and stuff into fibrous or natural casings.  Hang the
sausage in a  185  degrees  Fahrenheit  smokehouse until the
internal temperature reaches 152 degrees Fahrenheit.  Remove
sausage  from  smokehouse  and immediately  place it in cold
water  until the internal sausage  temperature  is 90 to 100
degrees Fahrenheit.   Hang  the sausage  at room temperature
for about 1  hour before refrigeration.                     


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