20 lbs of meat (I used 15 lbs. venison and 5 lbs. pork trimmings)
4 level tsp Cure #1 (6.25% sodium nitrite on salt)
8 TBSP pickling salt
4 TBSP black pepper
4 TBSP cayenne
1 TBSP nutmeg
2 TBSP paprika
2 tsp allspice
20 heads of garlic (whole heads, not individual cloves)
Cut tops off garlic, sprinkle with olive oil. Wrap in aluminum foil and roast in a 350 deg. oven for 1 hour. Let cool.
Squeeze roasted garlic out of "paper" into a blender. Add enough cold water to emulsify. Emulsify.
Grind meat though 3/16" grinder plate. Mix in garlic and other spices. Stuff into pre-flushed hog casings and smoke-cook to 152 deg. internal temp. with a mixture of white oak and hickory.