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50 lbs. raw meat 1/2 C. salt 1 T. coriander 1 T. garlic salt 1 T. black pepper 1 qt. water 3/4 lb. tender quick 1 C. brown sugar 1 T. dry mustard 5 T. liquid smoke 1 T. Lawry's seasoning 2 1/2 pkg. saltine crackers Directions Mix tender quick with meat and grind twice. Add rest of ingredients. Work in well. Pack into jars. Let set 2 days to cure. On 3rd day process 3 hours in boiling water bath or pressure cook 1 1/2 hours at 10 lbs. Back to Canning & Freezing "LIKE" THIS RECIPE >>> |
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Chicken Bologna Recipe ~
