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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