Saucisson à l’Ail French Garlic Sausage

Day 1: Fabrication and Pre-Seasoning

1. To make the curing compound, mix the salt, Prague Powder, dextrose, pepper, and mustard. Divide the mixture in half.
2. Cut the pork into 1-in. (2.5-cm) dice.
3. Mix the pork with half the curing compound and ¾