WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
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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.
Landjaeger
Take exactly the same amount of beef, pork, back fat, chop the same way as for Salami, use the same spice and garlic and fill meat very loose into beef rounds or wide hog casings, link and cut same into pairs of two about 10 inches long. After being smoked, put sausage into a corned beef press and press them flat, or under a board with weights.
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