Been working with Cavender’s Greek seasoning for sausage. We like the seasoning generally and I started building a sausage recipe. It’s delicious With pork. The seasoning is salty running almost 50% salt, actually closer to 45% salt. So I am mixing double what my calculations for salt are. Like this, if I have 1 pound of meat and want 1.5% salt that works out to 6.81g salt. With this seasoning I just double that gram amount for the seasoning amount at 13.62g you can round it up or down without worry. It is very delicious, but playing with other flavors added like more garlic and even some lemon zest, but there is a base line to play with if you want.
Also playing with a sausage seasoning of Chinese 5 spice. So far I’m at about 1 1/2 tsp per pound of meat. This is also very good, kind of a mixture of German and Italian. I may even do some Christmas hams with this mixture in the injection. Just thought I’d share some fresh thoughts and experience.
Also playing with a sausage seasoning of Chinese 5 spice. So far I’m at about 1 1/2 tsp per pound of meat. This is also very good, kind of a mixture of German and Italian. I may even do some Christmas hams with this mixture in the injection. Just thought I’d share some fresh thoughts and experience.