50 lb beef 50 lb pork 1 3/4 c salt 3 morton quick cure 3 oz black pepper 2 oz garlic powder 1 water when mixin
Instructions
* 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.