Michigan
State University Extension
Preserving
Food Safely - 01600622
10/13/97
8 lb. lean meat
2 lb. pork or beef fat
3 cups water
2 cups nonfat dry milk
1/4 cup salt
2 tablespoons ground white pepper
4 tablespoons onion powder
4 tablespoons celery
1 tablespoon cure (optional)
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 and mix ingredients 8 minutes. Fill loaf
pans about 3/4 full and work meat until all air pockets are
eliminated. Place in oven overnight at 160 degrees
Fahrenheit. Raise temperature to 185 degrees Fahrenheit and
heat until internal temperature reaches 150 degrees
Fahrenheit. Immediately place the sausage in cold water
until internal temperature reaches 90 degrees Fahrenheit and
let stand at room temperature about 1 hour to dry. Store
inthe refrigerator.
