Bologna Sausage
Take 60 lbs. of beef trimmings, also hearts can be used, 25 lbs. of pork trimmings and 15 lbs. of fat pork. Beef and pork trimmings should be cured at least 48 hours, with 1 lb. of “P” Victor Savaline ([p. 36]) or Shorthorn Preserver ([p. 8]) to every 100 lbs. of meat. This will insure a nice red color. Add 1 lb. of “B” Best Spice ([p. 16]), and to make sausage more juicy, add Special Victor Flour ([p. 24]) as desired. Chop all meats very fine and mix well, adding sufficient water; fill this mixture into beef rounds for round bologna; into beef middles for straight bologna, and into beef bungs for big bologna. Let sausage hang for one-half hour to dry before you put same into smoke-house to be smoked for one hour in a hot fire.
If you desire to make garlic sausage, use exactly the same meats as for bologna, add 2 ounces of Concentrated Garlic ([p. 84]) or Sayer’s Extract of Garlic to suit the taste, fill into beef rounds, and tie off into 21⁄2-inch lengths. Smoke and cook the same as round bologna, which takes 30 minutes in water 160 degrees Fahrenheit to boil. Straight bologna takes 50 to 60 minutes, and big bologna 11⁄4 to 11⁄2 hours (just according to thickness of sausage) to boil in water 155 to 160 degrees Fahrenheit.
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