Holy Baloney!

I was leafing through a cook book the other day and came across this. You just don't see this every day.

BOLOGNA

60 lbs beef
40 lbs pork
3 lbs tender quick
1 1/2 oz mace
4 or 5 drops smoke flavor to each lb meat
3 oz black pepper
1 1/2 to 2 oz garlic powder
1 1/2 oz ground corinder seed

Mix the tenderquick to the meat and grind with course plate. After grinding, spread meat in cool place and let cure 48 hours. Then grind again 2 times thru fine plate (1/8 in. hole). Add the seasoning and mix well; 6 or 7 Qts. of water added to the meat makes mixing easier. This is good either frozen and fried in patties for sandwiches or canned as you would hamburger. to slice and use for sandwiches, either hot or cold. To can cold pack in hot water 2 to 3 hrs. Pressure cooker makes it too dry.