22 lb. lean meat
3 lb. pork fat
1 1/4 cup + 1 tablespoon salt
1 cup + 3 tablespoons dextrose
3 tablespoons ground white pepper
2 tablespoons cure
1 tablespoon 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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