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20 lbs. beef 1/2 lb. tender quick 1oz. coriander seed 1 T. black pepper 1/2 t. salt petre 1/2 T. garlic 5 lbs. sausage 4 lbs. cold water 1/4 lb. salt 2 1/2 T. liquid smoke 1/2 t. mace Directions Grind meat, tender quick, salt and salt peter together. Let cure 24 hours. Then mix the rest of the ingredients. Cold pack 3 hours. Back to Canning & Freezing "LIKE" THIS RECIPE >>> |
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Bologna Recipe ~
