Michigan State University Extension
Preserving Food Safely - 01600626


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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