3 parts pork
1 part beef

Grind together. For every 25 pounds meat, add 1/2 pound salt and 3 tablespoons black pepper, 1 heaping teaspoon saltpeter. Mix thoroughly. Stir in suitable casings. Press for 24 hours. Hickory smoke about 2 weeks or until good and brown. Don't let it freeze or mold. When cured, hang in dry cool place.