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  • 50 lb Beef or possibly venison (grnd)
  • 50 lb Fresh pork (grnd) not too Lean
  • 1 3/4 c. Salt (sack salt, not Iodized)
  • 3 ounce Morton quick cure
  • 3 ounce Black pepper
  • 2 ounce Garlic pwdr (fresh garlic* Is best)


  1. 1. Mix all the ingredients together and add in up to 2 qts cool water when mixing. 2. Sausage is ready to put in casings.* 3 heads of garlic.
  2. 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.
  3. Start the garlic a day before sausage.
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