Categories: Meats 
      Yield: 1 servings 
  
     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.