Michigan State University Extension
Preserving Food Safely - 01600620


19 lb. lean meat
6 lb. pork or beef fat
4 1/2 cups nonfat dry milk
1 cup salt
1/2 cup sugar
2 qt. cold water
4 tablespoons ground black pepper
3 tablespoons coriander
5 tablespoons garlic powder
2 tablespoons cure

Cut lean meat and fat into 1-inch squares or grind
through a coarse (1/2-1 inch) plate. Season by sprinkling
the ingredients over the meat and hand mix. Grind through a
1/8-inch plate. Mix 6 minutes and stuff into hog casings.
Place in a smokehouse and heat at 185 degrees Fahrenheit
until a smoked color is obtained and the sausage reaches
152 degrees Fahrenheit internal temperature. Immediately
place the sausage in cold water until the internal
temperature in 100 degrees Fahrenheit. Rinse briefly with
hot water to remove grease. Allow to dry about 1 hour at
room temperature. Store in the refrigerator.

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