- Use a blender to puree the garlic with 2 tablespoons of water. Set aside for a moment.
- In a small bowl, measure 2 tablespoons of water. Dissolve the salt and the Morton’s meat cure in this water.
- Add the salt and cure mixture to the garlic and water mixture. Then add the pepper, and the liquid smoke (if using), to this mixture as well.
- Combine all the meat in a large mixing bowl.
- Add the garlic-pepper-salt-cure-water mixture to the meat and mix with your hands.
- Continuing to combine the meat with your hands, adding water, 1 teaspoon at a time, until you have a sticky mixture that really sticks to your hands. If you squeeze a handful of meat in your hand, open your hand, and then invert it, the meat should not fall off but should be stuck to your hand.
- Place the mixture into a sausage stuffer (like this one or this one) and stuff into casings following the sausage stuffer’s instructions. Or, follow the instructions above or here for making sausage without special equipment. You’ll want to make your cylindrical meat shapes about 1 and ½ inch in diameter and about 12 inches long.
- Refrigerate the sausages (whether in casings or in plastic wrap+foil) in a single layer for 24 hours to allow the cure to properly penetrate and for the shape of the sausage to set.
- Preheat oven to 325°F.
- Carefully remove foil and plastic wrap from tubes of meat if you used them instead of casings. Carefully lay the cylinders of meat, or your casings stuffed with meat, on an oven-safe rack placed over a baking sheet.
- Put into the oven and bake until meat reached an internal temperature of 160°F on an instant read thermometer (like this), 45-60 minutes.
- Take out of oven and let cool.
- Slice and enjoy.
*Here are the approximate volume measurement equivalent for the seasonings in the recipe:
- 2-3 cloves garlic
- 6 tsp. salt
- 1 and ½ tsp. Morton’s cure
- 2 tsp. black pepper