Instructions: Mix the tender quick to the meat and grind with coarse plate. After grinding, spread meat in cool place and let cure 48 hours. Then grind again 2 times thru fine plate (1/8 inch hole). Add the seasoning and mix well; 6 or 7 quarts of water added to meat makes mixing easier. This is good either frozen and fried in patties for sandwiches or canned as you would hamburger. To slice and use for sandwiches, either hot or cold. To can: cold pack in hot water 2 to 3 hours. Pressure cooker makes it too dry.

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