Servings: 100 Portions (2 Pans)
Portions: 1 Slice Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven
1 /14 cups (5 3/4 oz) milk, nonfat, dry
6 2/3 cups water
1-1/4 gallon (2 lb) bread, dry, broken
3 3/4 cups (1 lb 4 oz) onions, dry, chopped
3-1/2 cups (18 eggs) eggs, whole, beaten
18 lb. ham, cooked, ground
12 lb. pork, butt, ground
1 tablespoon pepper, black
1 lb. sugar, brown
1/2 cup (2 oz) mustard, ground
1-1/2 cups vinegar
Combine brown sugar, mustard and vinegar. Blend well. Set aside. Reconstitute milk and water in mixer bowl. Add bread, mix to moisten; let stand 5 minutes, then mix until smooth. Add onions, eggs, ham, beef and pepper. Mix on medium speed until well blended.
Shape into 8-4 lb 14 oz loaves; place 4 loaves, crosswise, on each pan. Spoon 6 tbsp brown sugar mixture over each loaf. Bake 1-1/2 hours. Remove excess liquid during cooking period. Cool slightly. Cut 13 slices per loaf.
NOTE:
1-3/4 quart other types of milk may be substituted for nonfat dry milk and water.
13 lb 4 oz pork butt A.P. will yield 12 lb pork butt, ground.