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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