Sausage making

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this is a simple recipe but my family and friends love it, 5oz. garlic salt, 1oz garlic powder, 11/2 oz. black pepper(add more or less depending on your taste) 3 oz. white sugar. this is for 25 pounds, i also use this for my venison sausage but i usually up the ingred. a little to over come the strong deer flavor.if your going to smoke it i think i would look into some type of cure maybe some of the pros can chime in and help with that.good luck.
Yup need a cure if you are gonna smoke 'em.
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