Salami Sausage
Take 60 lbs. of beef, 20 lbs. of pork and 20 lbs. of back fat. Chop beef and pork coarse, cut back fat into 1⁄4-inch cubes and add to meat, when near fine enough, add 1 lb. of “C” Spice ([p. 16]), 1 lb. of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]), salt according to taste and 2 ounces of Concentrated Garlic ([p. 84]) or Sayer’s Extract of Garlic to suit the taste. Fill into beef middles or sheep bungs and string them tight with twine, then hang up to dry. Some prefer Salami smoked, you also can keep same without being smoked.