20 pounds fresh head pork meat, 50 pounds fresh pork hearts, 30 pounds fresh regular pork trimmings, 15 pounds fat pork trimmings, 80 pounds fresh beef cheek meat, 1 pound, 8 ounces corn flour, 3 pounds, 8 ounces salt, ¹⁄₂ ounce cloves, ¹⁄₂ ounce coriander, 3 ounces saltpetre. Stuff in different sized beef rounds. The beef cheek meat, pork hearts, and pork cheek meat are ground through a ⁷⁄₆₄th inch plate, and afterward chopped with a “Silent Cutter” the seasoning being added at the same time. Use no water in this sausage under any circumstances. After the beef and beef hearts, also the pork cheek meat, have been chopped as fine as desired, add the pork trimmings and chop the same as any other Bologna. It is desirable to stuff this sausage immediately after it is chopped, and if a steam stuffer is used care should be taken that no water from the evaporation of the steam is allowed to get into the sausage. The bench where the sausage is stuffed should be absolutely free from water or moisture. This is the principal factor in the successful manufacture of this product. After the sausage is stuffed, it is smoked about three hours at a temperature of 150° to 160° F., or until it is dry clear through. This sausage is not cooked. Keep it away from all water and moisture. After the sausage is smoked allow it to cool in a dry airy room, but do not put it in a cooler. When it is thoroughly cool, pack into twenty-pound and fifty-pound packages, as desired, as follows: In twenty-pound cans, place sixteen pounds Bologna and four pounds oil. In fifty-pound cans, place thirty-six pounds Bologna and fourteen pounds oil. In order to pack the cans properly, it is necessary to stuff different sized beef rounds, as mentioned above, so that they will fit in nicely without breaking the casings, and without filling the cans too full. After the cans have been filled with the required amount of Bologna, crimp on the summer top, which has a two-inch hole and a cap to fit. Fill the cans as full as possible with deodorized cotton seed oil, which must be cold. Allow the cans to stand for thirty minutes, then refill so that the oil runs over the top through the hole, put on the cap immediately and solder right through the oil which will accumulate around the cap and on the top of the can. This will not hinder the process of soldering and it prevents the possibility of any air getting into the cans. After the caps have been secured, solder around the crimps of the summer top. This can be done before the oil is put in if desired. Extreme care must be used in soldering the cans so that no air whatever gets in, or oil leaks out, as the sausage will spoil if this occurs. The cans should also be fitted with the regular covers so as to protect the summer top. Pack in crates, the twenty-pound size, two to four to a crate; the fifty-pound size, one to two to a case.