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German Sausage

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)


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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