03-17-2004, 06:47 PM
20 lb venison (ground)
20 lb Fresh pork (ground) not too
Lean
1 c Salt (sack salt, not
Iodized)
1 1/2 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.
[signature]
20 lb Fresh pork (ground) not too
Lean
1 c Salt (sack salt, not
Iodized)
1 1/2 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.
[signature]