Recipe - Hara Bhara Kabab

22 pound Lean meat
3 pound Pork fat
1 One fourth cup + 1 tablespoon salt
1 cup + 3 tablespoons dextrose
3 tablespoon Ground white pepper
2 tablespoon Cure
1 tablespoon Garlic powder

Grind meat and fat through a 1/2inch plate and mix all ingredients.
Regrind through a 1/8inch plate. Store the mixture in 6inch 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 90day drying period,
hard salami can be smoked if desired.

by MSU Extension

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