FORMULA C.
| 30 | pounds pork cheek meat, |
| 30 | pounds beef trimmings, |
| 90 | pounds pork trimmings, |
| 5 | pounds, 12 ounces salt, |
| 2 | ounces whole white pepper, |
| 6 | ounces saltpetre. |
FORMULA D.
| 40 | pounds pork cheek meat, |
| 30 | pounds beef trimmings, |
| 50 | pounds lean pork trimmings, |
| 20 | pounds shoulder fat, |
| 10 | pounds pickled pork trimmings, |
| 5 | pounds, 12 ounces salt, |
| 2 | ounces whole white pepper, |
| 6 | ounces saltpetre. |
Trim beef chucks very lean, free from sinews. Pork trimmings must be lean except in Formula C, where fat pork trimmings are used. Shoulder fat should be handled the same as in Formula A. Pickled pork trimmings are ground through an Enterprise ¹⁄₄-inch plate. Beef chucks and trimmings are ground through an Enterprise ⁷⁄₆₄-inch plate. Pork trimmings and cheeks are chopped on a rocker; otherwise handled same as Formula A.
If neck fat is used it is cut into small pieces but not shaved. If fat from Boston butts is used it is run through an Enterprise ¹⁄₄-inch plate. This fat, of course, has more or less lean in it but might be called very fat trimmings. Pork hearts, beef cheek and shank meat are all ground through an Enterprise ⁷⁄₆₄-inch plate. Beef and fat are always put on the block with the seasoning first. Pork trimmings and cheeks are added five or ten minutes after rocking; otherwise handled same as Formulas A, B, C and D.
FORMULA E.
| 40 | pounds shank meat, | |
| 30 | pounds pork cheek meat, | |
| 10 | pounds beef cheek meat, | |
| 10 | pounds pork hearts, | |
| 20 | pounds pork trimmings, | |
| 40 | pounds neck fat or fat trimmed from Boston butts, | |
| 5 | pounds, 12 ounces salt, | |
| 2 | ounces whole white pepper, | |
| 6 | ¹⁄₂ | ounces saltpetre. |
Farmers Style Sausage.
—The following formulas are for Farmers Sausage: