• 1serving

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 pounds Beef or venison (ground)

  2. 50 pounds Fresh pork (ground) not too

  3. Lean

  4. 1 3/4 cup Salt

  5. Iodized)

  6. 3 ounces Morton quick cure

  7. 3 ounces Black pepper

  8. 2 ounces Garlic powder

  9. Is best)

Instructions Jump to Ingredients ↑

  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.


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