Keeping Sausage Meats

Ingredients

• 16 pounds coarse sea salt
• 3 pounds granulated sugar
• ½ pound saltpeter (optional)
• 1 gallon 85% plain pickle (optional, for longer storage)

Directions

1. Cut larger pieces of meat into small trimmings.

2. Mix the salt, sugar, and saltpeter (if using) thoroughly.

3. Combine the mixture with the meat in a revolving barrel or suitable container.

4. Line a tierce (barrel) with wax or parchment paper and pack the meat tightly.

5. Allow the packed meat to sit overnight, then top off if settled.

6. Cover with paper and store.