lots of good recipes out there. cheaper and more rewarding to put your own mix together than to buy a packaged mix.

tip... season and mix your cut meat before you run it through the grinder. eliminates trying to hand mix after it's ground.

we use the Zack's breakfast mix and throw in another tbs of sage and a double handful of brown sugar per 25#. i've had some i like better, but that's the best and most consistant mix we've used.

This has been my family recipe for many years. This is the amount
of seasoning -by weight -- for 25 pounds of meat. You can do a little math and
apply it to any amount of meat. I mix all the ingredients in a shaker bottle
and apply to thumb sized cubed meat, mix, and then grind.

7.4 ounces (222 grams) Salt
1 ounce (30 grams) Coarse Ground Black Pepper
1 ounce (30 grams) Fine Ground Black Pepper
1 ounce (30 grams) Red Pepper Flake
3/4 ounce (22 grams) White Sugar


This is the percentage calculation for the same formula --

1.85% of weight of meat in Salt
0.25% of weight of meat in Coarse ground black pepper
0.25% of weight of meat in Fine ground black pepper
0.25% of weight of meat in red pepper Flake
Add 10% of the weight of the Salt of white sugar

The sugar helps keep the color of the meat.

Good Eats !


P.S. The hard fast rule of making sausage -- You want the meat very cold.
Right on the edge of freezing -- and especially when you run it through the grinder.
After cutting and adding the seasoning I will return it to the freezer until it starts getting
stiff, right on the edge of freezing, then I will grind it. The reason you do this is so
the fat cuts rather than smears. Then you want to package it and get it in the freezer
while it is still cold.