Thank you!If you're interested ,
I have not made this yet . I know it's popular , but some say the original recipe comes out high in salt . Just FYI if you try it .I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight: 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...www.smokingmeatforums.com
Yikes! You were not kidding about the salt..AHA Fassett with 2 t's... I have made a few times. The stuff is EXACTLY like what I can get from local meat markets their own. Classic flavor. WRT the salt. I saw a few times that Pop's preferred using sea salt (large grain) so if you are not reduce in half. Better yet, use the weight based recipe.
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.