40 pounds beef chucks or beef shank meat, 110 pounds regular pork trimmings, 5 pounds salt, 5¹⁄₂ ounces white pepper, 1³⁄₄ ounces garlic, 6 ounces saltpetre. Beef is ground through an Enterprise ⁷⁄₆₄th-inch plate, rocked with the seasoning five to ten minutes, when the pork trimmings are added and the whole chopped fifteen to twenty minutes. This is a coarse sausage, about the same as “Farmers” sausage. It is well to mix the meat thoroughly by hand after it has been rocked, or to mix it carefully with a mixer. A “Stallman” mixer is better than a “Zimmerman” for farmer sausage and coarse chopped summer sausage. However, the teeth in a “Zimmerman” mixer can be reversed so that it will not tear the meat, as it otherwise does. After the meat has been chopped it is removed to a cooler for the same period as farmer sausage before stuffing. It is stuffed in either beef middles or hog bungs. After stuffing, the sausage is handled the same as Italian salami, except that it is wrapped with hitches same as D’Arles sausage, there being only about one-half the number. This sausage can be very lightly smoked, but it is preferable to dry it the same as D’Arles and Italian sausage. If stuffed in beef middles it should be handled the same as farmer except that it is wrapped with string about the same number of hitches as salami in hog bungs. The majority of manufacturers smoke Italian salami in beef casings a very little, usually about twelve hours with as little smoke as possible. This is done to prevent sliming, as it is difficult to air-dry beef-middle sausage without the very best conveniences, or dry rooms where it can be hung apart from other sausage. _Hungarian Style Salami._--The formula for this sausage is as follows: FORMULA. 90 pounds lean pork trimmings, 35 pounds beef chucks trimmed free from sinews, 25 pounds shoulder fat, 5 pounds salt, 1¹⁄₂ ounces white pepper, 1 ounce garlic, 5¹⁄₂ ounces saltpetre. The beef chucks are ground through an Enterprise ⁷⁄₆₄th-inch plate. The shoulder fat is shaved into thin pieces and both the beef and the fat, with the seasoning, are rocked seven to ten minutes, when the pork trimmings are added, and the whole is rocked from eighteen to twenty-two minutes. This is a moderately coarse sausage, about the same as Milanese salami. After the meat is rocked it is handled in the cooler the same as other summer sausage and stuffed into extra large beef middle ends, which are, when stuffed, twenty-two to twenty-six inches long and weigh from twelve to twenty pounds each. Great care must be taken in stuffing this sausage to stuff it tightly and two or three lengths of string should be run from the large to the small end and vice versa, so as to prevent it from breaking, also to keep it straight, and it should be hung, of course, the small end down.