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Seasoning For Polish Kielbasa-fresh

5 tb Salt
1 tb Sugar
2 lg Cloves fresh garlic
1 tb Black pepper; coarse grind
1 ts Marjoram; heaping
1 pt Ice water
10 lb Ground pork butts

Chill meat to 32-34 F before starting. Grind meat through 1/4" or 3/8" plate. Add rtemaining ingredients to meat and mix well. Stuff in 35-38mm hog casing. Package and chill or freeze as soon as possible.

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