Cervelat or Summer Sausage
Take 40 lbs. of well trimmed beef, 40 lbs. of pork and 20 lbs. of back fat. First chop your beef fine, then add your pork and fat and chop all fine. Add 3⁄4 of lb. of “C” Best Spice ([p. 16]), 1 lb. of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]), salt according to taste, and spread meat on benches for 1 or 2 days. All meat used for this sausage should be cured for a few days before chopping. Fill into hog bungs or beef middles tightly, care being taken to exclude all air, hang up in open air and dry well before smoking. Cool smoke is required for this sausage.
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