Oh no, it is nice being able to enjoy certain recipes or items, whether in a restaurant or deli and not compare them to my own.
Well, you got me there. Occasionally you need a reason to go to town other than to get away from it all.
Honestly, I couldn't tell you. It was what tasted right. It was always fresh chopped garlic, not powder, and fresh coarse ground black pepper. Now, all this mixed well with the pork. Here's the fun bit... Take a little pinch of the mix and taste it! Does it taste ok? If so, you're good to stuff, if the flavours are not quite where you want them, add more spice or meat, mix well and try again. When you're happy with the flavour, stick it some place below 40. Leave it there for a day or two, then stuff it. Let the sausages hang around for a couple of days then stick em in your nice big smoke house and let them smoke for at least a week at temps just above freezing. At that point they'll have a nice mahogany colour, but will still be soft. This is when you hang them in a cold cellar for at least a month, to dry out. What you want is a bit of resistance with the knife when you're slicing it. Then it's dry enough.
That's really difficult. Probably a foodie thing. I love going out to eat,(and I do appreciate it) but always in the back of my head... I'm always thinking...
Yes, that goes without being said, it just comes natural with any serious cook.