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