Yield: 1 servings
|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|
|\N \N||Is best)|
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.
Converted by MM_Buster v2.0l.