From Fresh Pork Trimmings
Ingredients
Directions
Add 1 pound of Freeze-Em Pickle to every 100 pounds of fresh pork trimmings.
Season with regular salt to taste.
Cure the pork trimmings for 24 to 36 hours before making the sausage for best results.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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