| 20 | pounds cooked lean pork trimmings, | |
| 20 | pounds cooked pork cheek meat, | |
| 20 | pounds cooked pork skins, | |
| 10 | pounds cooked hog livers, | |
| 50 | pounds cooked tripe, | |
| 6 | pounds cooked shoulder fat, | |
| 3 | pounds salt, | |
| 3 | pounds onions, | |
| 9 | ounces white pepper, | |
| 2 | ounces marjoram, | |
| 2 | ounces cloves, | |
| 1 | ¹⁄₂ | ounces allspice. |
Above is all ground through a ⁷⁄₆₄th-inch plate except the shoulder fat, which is run through a fat cutting machine or cut into size of small dice. It is necessary to mix this sausage in a sausage mixer. The seasoning should be put into the mixer when starting to mix, but the shoulder fat should not be put in until about half through. Stuff immediately into hog bungs, or beef middles, as desired. Cook immediately as per [cooking table] and then place in cooler, at a temperature of 36° to 40° F. until thoroughly chilled, when it is ready for shipping.
Boneless Ham.
—This is made from pork shoulder butts, cured in sweet pickle and stuffed in small No. 2 beef bungs. Smoke forty-eight hours at a temperature of 120° F. The bungs may be slightly colored, the same as Polish sausage casings, before stuffing, if desired. Not cooked.
Cottage Ham.
—This is made from boneless ham butts or shoulder butts, cured the same as boneless ham butts. It is not stuffed but strung from the large end of the butt and smoked thirty-two hours at a temperature of 120° F. and not cooked.
Stuffed Hogs Heads.
—Select a well shaped head, cut off about three to four pounds behind the ears and remove the bones. Care should be taken in entering above the eyes, where the skin is thinnest and lies directly on the bone. Do not remove the snout bones, but saw off the hindmost jaw bone right behind the mouth. Remove the cheek meat on either side until with the skin it is about one-half inch thick. Cut off about three inches square from the lower cheek at the back to make the head more shapely. Sew from the snout up the back bone, where the head is to be filled and cut around cover from the skin to fit the back opening. Prepare the stuffing as follows:
Good firm young pork, moderately fat, is coarsely chopped with the required quantity of salt and allowed to stand twenty-four hours. Use about ten pounds chopped fine, spiced with five and one-quarter ounces of salt, one-half ounce of ground white pepper, seventy-seven grains of finely ground mace, mixed with one pound of boiled tongue meat cut into shape of dice, one-half the size of a walnut. Mix all thoroughly and fill head with the mass. Sew the cover on and smoke for two hours until it turns to a yellow brown color. After it is smoked, tie the head up in a cloth, wrapping a string around it very evenly from front to rear. Cook in boiling water from three to three and one-half hours, and then allow to cool. The head must be a chestnut brown when thoroughly smoked and cooked.