An old recipe for beef bologna (more of a sausage, but it's known as both): 10 lbs. Chuck or leaner 40 oz. water 2½ tsp. Garlic Powder 2½ tsp. Onion Powder 25 g. sugar 12 g. salt 11 g. Cure #1 Mix all ingredients with ground meat thoroughly, let sit overnight. Next day, mix again. Stuff into hog casings, tie into rings or ring length. Smoke at 225° - 250° until 160° is reached put in ice water bath until cooled under 100° or tepid. Refrigerate, then enjoy! Cooled and served... great with your favorite mustard and/or horseradish! Here's the spareribs I smoked also for tomorrow! (had to test the one on the right...!) Have a Great 4th of July!