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.