In starting a fire in the smoke house as little wood should be used as possible, say, one stick of ash cord wood, just enough fire to keep the sawdust smoking without blazing. Keep adding sawdust until there is sufficient fire to scatter it over the entire bottom of the smoke house, keeping the sawdust ignited only from the coals of the wood with which the fire was started and which generally lasts through the entire process of smoking. If the smoke houses are naturally cold it may be necessary to keep more fire than mentioned in order to keep the temperature up to 70° F. The smoking of this sausage requires all possible care. If the temperature is allowed to rise too high for any length of time, it will sour. If the fire is too low and smoke too dense there will be a smoke ring, especially so if the sausage is not properly dried before smoking. It is advisable that the sausage should not be exposed to too sudden or severe a change in temperature upon removing from the smoke house. If it is some distance from the smoke house to the dry room, cover the sausage on the trucks with a tarpaulin, cover so that the cold air cannot strike it. It is a good idea not to hang the sausage up on the racks immediately, but to place it on the bottom rack, close together, so that it may cool gradually. The following are additional formulas for the making of cervelat sausage: FORMULA B. 45 pounds beef chucks, 82 pounds lean pork trimmings, 23 pounds shoulder fat, 5 pounds, 12 ounces salt, 2 ounces whole white pepper, 6 ounces saltpetre. FORMULA C. 30 pounds pork cheek meat, 30 pounds beef trimmings, 90 pounds pork trimmings, 5 pounds, 12 ounces salt, 2 ounces whole white pepper, 6 ounces saltpetre. FORMULA D. 40 pounds pork cheek meat, 30 pounds beef trimmings, 50 pounds lean pork trimmings, 20 pounds shoulder fat, 10 pounds pickled pork trimmings, 5 pounds, 12 ounces salt, 2 ounces whole white pepper, 6 ounces saltpetre. Trim beef chucks very lean, free from sinews. Pork trimmings must be lean except in Formula C, where fat pork trimmings are used. Shoulder fat should be handled the same as in Formula A. Pickled pork trimmings are ground through an Enterprise ¹⁄₄-inch plate. Beef chucks and trimmings are ground through an Enterprise ⁷⁄₆₄-inch plate. Pork trimmings and cheeks are chopped on a rocker; otherwise handled same as Formula A. If neck fat is used it is cut into small pieces but not shaved. If fat from Boston butts is used it is run through an Enterprise ¹⁄₄-inch plate. This fat, of course, has more or less lean in it but might be called very fat trimmings. Pork hearts, beef cheek and shank meat are all ground through an Enterprise ⁷⁄₆₄-inch plate. Beef and fat are always put on the block with the seasoning first. Pork trimmings and cheeks are added five or ten minutes after rocking; otherwise handled same as Formulas A, B, C and D. FORMULA E.