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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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50 pounds beef or venison, ground
50 pounds fresh pork, ground, not too lean
1 ¾ cups salt, non-Iodized
3 ounces morton quick cure
3 ounces black pepper
3 heads of garlic
Peel, slice and smash garlic. 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.
Mix all the ingredients together and add up to 2 quarts cold water when mixing. Sausage is ready to put in casings.