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6 lb Lean beef
1 lb Salt pork
3 lb Lean fresh pork
1 lb Beef suet
1 oz Ground white peppper
1 ts Ground mace
3 oz Salt
1/4 ts Cayenne peper
1 lg Onion
Chop meat and suet very fine. Mix well, then add seasonings and onion (which has been chopped very fine). Mix well then fill into casings, or muslin bags. Make a strong brine that will float an egg, put the sausage in this, and let remain 2 weeks, turning and skimming every day. At the end of the first week, throw away old brine, and put the sausage in a new brine for the second week, then take out, drain and smoke for a week. After smoking, rub over the outside thoroughly with melted lard, and if you wish to keep the sausage for any length of time, sprinkle outside liberallly with peper, after rubbing with lard. Hang in a cool, dry and dark place.
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