6 lbs. lean pork.
3 lbs. lean beef.
2 lbs. beef suet.
4 ounces salt.
6 tablespoonfuls black pepper.
3 tablespoonfuls cayenne.
2 teaspoonfuls powdered cloves.
1 teaspoonful allspice.
One minced onion, very finely chopped.
Chop or grind the meat, and mix the seasoning well through it. Pack it
in beef-skins (or entrails) prepared as you do those of pork. In the
city, you can have these cleaned by your butcher, or get them ready for
use from a pork merchant. Tie both ends tightly, and lay them in brine
strong enough to bear up an egg. Let them be in this for a week; change
the brine, and let them remain in this a week longer. Turn them over
every day of the fortnight. Then take them out, wipe them, and send
them to be smoked, if you have no smoke-house of your own. When well
smoked, rub them over with sweet oil or fresh butter, and hang them in
a cool, dark place.
Bologna sausage is sometimes eaten raw, but the dread of the fatal
_trichinæ_ should put at end to this practice, did not common sense
teach us that it must be unwholesome, no less than disgusting. Cut in
round, thick slices, and toast on a gridiron, or fry in their own fat.
If you mean to keep it some time, rub over the skins with pepper to
keep away insects.