Start with 25lbs. of lean beef, or you can use 5lbs. of pork with 20lbs. of deer. Grind meat through 3/8th plate. Mix cure into seasoning, then into 1 quart of cold water. Regrind meat through 1/8th plate. Stuff into 19mm collagen sausage casings. Hold over night in refrigerator. Cook at 180 degrees to internal temperature of 160 degrees.