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.
Newer recipes items:
- Irish Sausages
- Hunter's Venison Sausage
- Hungarian Sausage
- Hearty Sausage Soup
- Grandpa and Grandma B's Venison Sausage
Older recipes items:
- Famous Jodeen Sausage (Wyoming Style)
- Cranberry, Cornbread and Sausage Stuffing
- Cornbread-Sausage Stuffing with Apples
- Corn, Sausage and Bell Pepper Chowder
- Corn and Sausage Chowder
