8 oz. salt
2 oz. black pepper
1 oz. sage
put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat
However, 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 salt
½ cup black pepper
½ cup sage
put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat
You 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!