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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) 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.