§ 49. Summer Sausage
Summer sausage is made with the following ingredients: 25 pounds cured beef free from sinews, 15 pounds pork trimmings, four to six ounces white pepper, one ounce whole black pepper, and one ounce whole mustard seed.
This sausage can be made in cold weather only. All the meat is put through the grinder, and spices added. No salt is needed as the cured beef is salty enough. Mix it all thoroughly until it is evenly seasoned. Spread it out in a cool place for thirty-six to forty hours. Then stuff into hog casings and let it hang over night. Smoke with cold smoke for several days. If kept in a dry place, it can be kept the year round. It if gets moldy, simply wipe off the mold before using.