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50 lb Beef or venison (ground)
50 lb Fresh pork (ground) not too
Lean
1 3/4 c Salt (sack salt, not
Iodized)
3 oz Morton quick cure
3 oz Black pepper
2 oz Garlic powder (fresh garlic
is best) See note below)
1. Mix all the ingredients together and add up to 2 quarts cold
water when mixing.
2. Sausage is ready to put in casings.
Note: 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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