German Sausage

• 50 pounds beef or venison, ground
• 50 pounds pork ground, not too lean
• 1 3/4 cups salt
• 3 ounces cure quick
• 3 ounces black pepper
• 2 ounces garlic powder

1. Mix all the ingredients together and add up to 2 quarts cold water when mixing.
2. Sausage is ready to put in casings.

beef, pork ground, salt, black pepper, garlic

Taken from recipeland.com/recipe/v/german-sausage-46949 (may not work)