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Hard Salami

22 lb Lean meat
3 lb Pork fat 1 1/4 c + 1 tablespoon salt
1 c + 3 tablespoons dextrose
3 tb Ground white pepper
2 tb Cure
1 tb 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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