| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
|
1 |
servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
Converted by MM_Buster v2.0l.
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