Bologna I - cooking recipe

Ingredients

50 lb. beef (unground)
2 lb. Morton Tender Quick
1 lb. salt (scant)
3 lb. brown sugar
1/8 c. black pepper
1 Tbsp. mace
1 oz. salt petre
2 Tbsp. Season All salt

Preparation

Mix and sprinkle over meat like you would sausage.
Grind twice. Stuff in cloth bags
5 to 7, 3-inches in diameter.
Let hang 6 days and smoke.
(Old recipe
says:
Let
hang 48 hours. Brush bags with liquid smoke and let hang several days.
Place in big iron kettle.
Cover with cold water and
boil
until
bologna floats.)