German Sausage
| Yield: | 1 Servings |
| Categories: | Meats |
| 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) |
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