Looking for pops recipe

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actech

Meat Mopper
Original poster
Sep 28, 2013
231
96
Illinois Land of jailed governors
Been a long time since I’ve been here. Always used pops recipe for breakfast sausage, but something isn’t right. Maybe brand of salt ? Morton kosher is what I use. But this last batch was so salty unless you made gravy you couldn’t eat it. So I decided to come back and look for it to see if he specified A brand. Been so long since been here., kinda afraid to look at members list as I’m sure many are gone. 😢.
Thanks. Kurt.
 
 
I have taken the advice of many on here and done my salt in terms of percentage of meat weight. This way I can make any recipe and never have an issue with over salting. You just need to experiment initially with you salt preferences and just lock down the percentage by weight and you will never go wrong.

My opinion
Corey
 
I'm a 6-2-1 rather than his 8-2-1. I only deviate with a few red pepper flakes.

I credit Pop's with me getting back into making breakfast sausage, which has now evolved into smoked sausage, with his simple country recipe. I had worn myself down to a nub trying to make a breakfast sausage that I loved (like the one we got when I was a youth in Arkansas) and hadn't nailed it. Who knew than salt, pepper, and sage was all I needed? I went from throwing the spice pantry at it to just those 3 (well, maybe I toss in those few red pepper flakes, sometimes) and I couldn't be happier.
 
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I have cut the salt back too... Think I cut it in half... And also raised the amount of the sage and pepper... But then I also raised the amount per lb of meat as well
 
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I'm a 6-2-1 rather than his 8-2-1. I only deviate with a few red pepper flakes.
Nice . So how much do you use per pound ?
People above are talking about percentage by weight . This is a bulk mix , so not the same thing . He originally said 1/2 oz . for the 8-2-1 .

I have cut the salt back too... Think I cut it in half... And also raised the amount of the sage and pepper... But then I also raised the amount per lb of meat as well
Be interested where you're at as well . I'm a sage sausage junky . Have several store bought in the pantry , but have always wanted to try this .
 
I go 4, 2.5, 1.5 ... And about 3/4oz per lb ...
Perfect . Thank you . Just wrote it down . I have some good pre mixes on the shelf . Another member sent me Con Yeager Southern Bell . It's a great black pepper sage mix with a bit of heat .

I'll get this mixed up as a base . Appreciate it .
 
I'm a 6-2-1 rather than his 8-2-1. I only deviate with a few red pepper flakes.

I credit Pop's with me getting back into making breakfast sausage, which has now evolved into smoked sausage, with his simple country recipe. I had worn myself down to a nub trying to make a breakfast sausage that I loved (like the one we got when I was a youth in Arkansas) and hadn't nailed it. Who knew than salt, pepper, and sage was all I needed? I went from throwing the spice pantry at it to just those 3 (well, maybe I toss in those few red pepper flakes, sometimes) and I couldn't be happier.

I couldn't agree more. Pops cracked the sausage code for me. And now that I realize how easy it is to adjust the salt level across recipes without error, I can finally solve the puzzle of a favorite venison sausage that has stumped me for years. Very happy camper.
 
Nice . So how much do you use per pound ?
People above are talking about percentage by weight . This is a bulk mix , so not the same thing . He originally said 1/2 oz . for the 8-2-1 .


Be interested where you're at as well . I'm a sage sausage junky . Have several store bought in the pantry , but have always wanted to try this .
1/2oz per lb

Sage can be upped a bit imo, if I recall the little jar of ground sage I buy is .6oz and I pretend that it is just 1/2 an oz. I try to get the rubbed which is .5oz

So my 6-2-1 is a bit more like 6-2-1.2 if I use the little bottle of ground, but a true 6-2-1 if I get the rubbed.
 
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