Title: Bologna Sausage Ii
Categories: Meat
Yield: 1 Recipe

50	lb	Beef
3	lb	Sugar
8	oz	Pepper
2 1/2	oz	Saltpeter
2 1/2	pt	Salt

Chop or grind the beef very fine. Add sugar, pepper, saltpeter and salt. Mix the dry ingredients thoroughly, then mix thoroughly with the meat and fill into casings or thin muslin bags about 4 inches wide and 12 inches long. Do not put these sausages into brine, but smoke them until thoroughly dry.

Source: Twentieth Century Cookbook, 1921

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