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) 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.