Michigan State University Extension
Preserving Food Safely - 01600623


21 lb. lean meat
4 lb. beef fat
6 cups water
5 1/4 cups dried milk
1/2 cup sugar
1 cup + 2 tablespoons salt
1/2 cup mustard seed
6 tablespoons pepper
2 1/2 tablespoons liquid smoke
2 tablespoons cure
1 tablespoon + 1 teaspoon sodium erythorbate

Grind meat and fat through a 1/2-inch plate. Mix in
all ingredients after dissolving liquid smoke, cure and
sodium erythorbate in the 3 lb. of water. Stuff in
artificial or natural casings. Cook in the smokehouse at
185 degrees Fahrenheit until an internal temperature of 152
degrees Fahrenheit is reached. Cool in water to 90 degrees
Fahrenheit and allow to hang at room temperature for about 1
hour before refrigeration.

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