I included this recipe just in case you ever have a hundred pounds of meat you don’t know what to do with. This is an old family recipe which was given to me by Jim’s uncle, Hank Gaub, from Fallon, Montana.

At one time he gained some notoriety by riding his horse into the local saloon and was photographed by a reporter from the Billings Gazette where the picture was published. The sausage brings back fond memories for Jim. Hank was Martha (Jim’s mother’s) older brother.

Combine:
60 pounds of pork
40 pounds of beef
¾ cup pepper
1 cup sugar
1 cup mustard seed

Pour 1 cup of water over ¼ pound of salt peter to melt it, then add it to the above mixture together with 1 pound of salt to every 30 pounds of meat.

Knead the mixture for 40 minutes.

Stuff into casings and smoke. (The recipe does not say how long.)

My Uncle Ralph , who also lived in Fallon, made sausage, too, which Aunt Almina (Grandpa Lee’s sister) would can in pint jars.

When we would visit them, she would open one jar for all of us to share.

It was so good, I could have eaten the entire jar by myself.

Uncle Ralph had a unique smokehouse—he used an old stripped-out car body.