1 c. water
1 garlic cluster (5 or 6 pods)
100 lbs. pure ground pork
1 3/4 lbs. salt
8 oz. coarse black pepper
2 oz. saltpeter
1 1/2 gal. water
Hog casings

Make garlic water by cooking the garlic in one cup of water according to taste. Discard pods and mix this water with salt, pepper, and saltpeter in the 1 1/2 gallons water. Mix well and add to the ground pork. Mix very well. Using a sausage stuffer, stuff hog casings with sausage mixture. Use about 1 pound for each casing; tie ends together. Hang in smoke house with tied ends hanging down. Smoke sausage with hickory sawdust 12 to 14 hours. Keep heat in smoke house at 105 degrees.