20 lb.beef, 40 lb.pork, 4 T.garlic juice, 2 c.salt, 1/2c.brown sugar,and 1/2 c.pepper.
Mix thoroughly.Set out overnight so part of the liquid can evaporate. Stuff in casings. Smoke with apple wood 12 hours or until casings are somewhat dry.
Submitted By: Sausage Mann... from MI on 2005-12-09