Chicken Bologna

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

Mix tender quick with meat and grind twice. Add rest of ingredients. Work in well. Pack into canning 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 lb

Corn Relish

Canned Sloppy Joes