| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Meats |
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.
A Message from our Provider:
“Your pain touches God’s heart”