FORMULA A.
| 50 | pounds shank meat, |
| 10 | pounds beef cheek meat, |
| 30 | pounds pork trimmings, |
| 30 | pounds pork cheek meat, |
| 10 | pounds pickled pork trimmings, |
| 20 | pounds shoulder fat, |
| 5 | pounds, 12 ounces salt, |
| 2 | ounces whole white pepper, |
| 6 | ounces saltpetre. |
Shank meat, beef cheek and pork cheek meat are ground through an Enterprise ¹⁄₄-inch plate; shank fat is cut into small pieces but not shaved. Ground material and shank fat should be put on the block first with the seasoning and chopped five or ten minutes, when the pork trimmings are added, the whole being chopped fifteen or twenty minutes. As this meat is coarse, it should, after chopping be mixed in a mixer four minutes and be thoroughly mixed by hand, after which it is taken to the cooler and handled the same as cervelat. It is stuffed in beef middles cut 11 inches in length, and allowed to hang in the dry room, same as cervelat for the same length of time, before smoking. The same precautions should be taken with this as with cervelat, relative to slime, etc.
It is smoked from six to eight hours at a temperature of from 65° to 70° F. It must be handled very carefully in smoke as too much heat will wrinkle it. A great deal of farmer sausage is allowed to dry naturally without smoking, especially in the winter months, and where there is plenty of room and a proper place. However, in damp weather and in the summer months it is always advisable to smoke it. This sausage can be made throughout the summer months, provided there are proper dry rooms, which can be regulated and kept moderately cool. Some manufacturers use dry cooler space in the summer time, kept at a temperature of 46° to 48° F., but the best results are obtained by drying in a room where the sausage can have the benefit of the outside air. This sausage, if handled properly according to the directions, will be ready for shipment in twenty-five days; it should then be in a medium dry state.
FORMULA B.
| 80 | pounds medium fat pork trimmings, |
| 20 | pounds pork cheek meat, |
| 50 | pounds beef trimmings or shank meat, |
| 5 | pounds, 12 ounces salt, |
| 2 | ounces whole white pepper, |
| 6 | ounces saltpetre. |
Beef and pork cheek meat ground through an Enterprise ⁷⁄₆₄-inch plate. Put ground material with seasoning on block first and chop five or ten minutes, then add pork trimmings and chop fifteen or twenty minutes. Stuff and handle same as Formula A.
FORMULA C.
| 40 | pounds beef trimmings or shank meat, |
| 10 | pounds pickled beef trimmings, |
| 100 | pounds pork trimmings, |
| 5 | pounds, 12 ounces salt, |
| 2 | ounces whole white pepper, |
| 6 | ounces saltpetre. |
The beef trimmings or shank meat should be ground through an Enterprise ⁷⁄₆₄-inch plate. Put ground material with seasoning on block first and chop five or ten minutes; then add pork trimmings and chop fifteen or twenty minutes. Stuff in beef middles; otherwise handle same as Formula A.