To each 10 pounds of lean beef use 1 pound of fat pork, or bacon, if preferred. Chop fine and season with 1 ounce of salt to each 4 pounds of meat, 1 ounce of the best black pepper (ground, pure) to each 6 pounds of meat, and a little ground coriander. Stuff into casings called beef " middles " or beef " rounds," and smoke for 10 to 12 hours. Cook in boiling water until the sausages float. Take up the sausage, cut in can lengths, pack into cans and add hot liquid, in which the sausages were cooked, to within one-half inch of top. Cap, tip, and process:
No. 2 cans, 45 minutes at 250° P., or 15 pounds of steam pressure.
Farmers' bulletin, Issues 1176-1200
By United States. Dept. of Agriculture
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