Ingredients
- 3 morton quick cure
- 1 water when mixin
- 22,700 gr beef
- 12,900 gr pork (fresh)
- 230 gr salt
- 50 gr black pepper
- 38 gr 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.
