|50 pounds||Beef or venison (ground)|
|50 pounds||Fresh pork (ground) not too|
|1¾ cup||Salt (sack salt, not|
|3 ounces||Morton quick cure|
|3 ounces||Black pepper|
|2 ounces||Garlic powder (fresh garlic*|
1. Mix all the ingredients together and add up to 2 quarts cold water when mixing. 2. Sausage is ready to put in casings. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage.
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