Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 50 pounds | Beef or venison (ground) |
| 50 pounds | Fresh pork (ground) not too |
| \N \N | Lean |
| 1¾ cup | Salt (sack salt, not |
| \N \N | Iodized) |
| 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.