Michigan State University Extension
Preserving Food Safely - 01600625
08/03/99
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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This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
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