Minced Ham
Take 80 lbs. of lean pork, 20 lbs. of beef, chop beef very fine, then add the pork and chop both together, but not too fine. Add 16 ounces of “P” Best Spice ([p. 16]), 1 lb. of “P” Savaline ([p. 36]) or Shorthorn Preserver ([p. 8]) and 3 lbs. of salt. This meat should stand in ice house for at least 2 or 3 days before being stuffed. Then stuff same into beef bladders or beef bung guts, smoke very slow and boil from 3 to 31⁄2 hours in water 175 degrees Fahrenheit.
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