Bologna

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.

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