It'll be gone tomorrow Dom.Rg
My helper and I made 15 pounds of breakfast sausage today. Got a pretty decent recipe the family loves.This is the original mix. I added one ounce each onion and garlic powder to the mix.8 oz. salt2 oz. black pepper1 oz. sageput in ziploc and shake thoroughly, then use ½ oz. per lb. of meatHowever, this time, for those that don't have scales, I also dumped the contents of each into appropriate measuring cups and come out with:¾ cup salt½ cup black pepper½ cup sageput in ziploc and shake thoroughly, then use 1 tbsp. per pound of meatYou still have to have a pretty good idea of how much pork you have and the measurements are not as exact as weighing the ingredients (how coarse is the pepper ground, same with salt, etc.) but it should be in the ballpark.Hope this helps!
Dont know how i missed this. Nice job DS. Thats a sweet grinder. Do you use it to fill the casings? And what brand casings do you like to use? I have never used my grinder to fill them always a jerky shooter and i still blow the casings apart. And how do you get your links so perfect? Are they twisted or tied?