Looking for pops recipe

[actech]

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.

 

[TNJAKE]

Fassett's Breakfast Sausage Seasoning

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

 

[mneeley490]

Whoops. I misread the thread. Never mind. Nothing to see here.

 

[chopsaw]

decided to come back and look for it to see if he specified A brand.

From post #80

I use just plain, non-iodized salt for curing and seasoning

I think at some point he redid the amount of salt .
I see some use 6oz in place of 8 for the salt amount . Just make sure you weigh it out .

 

[chopsaw]

Whoops. I misread the thread. Never mind. Nothing to see here.

That was good info too . All along the lines of Pop's and his salt values over the years .

 

[Coreymacc]

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

 

[TeeZee]

You just need to experiment initially with you salt preferences and just lock down the percentage by weight and you will never go wrong.

This is GREAT advice! Thanks!

 

[Boris1]

if its a fresh sausage 10g/kg - 15g/kg of meat weight work well.....if its smoked i normally to 15g/kg

 

[TeeZee]

if its a fresh sausage 10g/kg - 15g/kg of meat weight work well.....if its smoked i normally to 15g/kg

And Fueling gave a low-salt percentage elsewhere--somehow this didn't register at first...learn something new every day. Thanks.

 

[Hijack73]

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.

 

[JckDanls 07]

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

 

[chopsaw]

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 .

 

[JckDanls 07]

Be interested where you're at as well

I go 4, 2.5, 1.5 ... And about 3/4oz per lb ...

 

[chopsaw]

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 .

 

[TeeZee]

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.

 

[Hijack73]

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.

 

[voyager 663rd]

AND up the MSG to 1/2 teaspoon per pound of meat (actually, for any recipe not just meat).

 

[Hijack73]

AND up the MSG to 1/2 teaspoon per pound of meat (actually, for any recipe not just meat).

If you do (and I have no issue with MSG) just remember that it will add saltiness.

 

[chopsaw]

1/2oz per lb

Thanks bud .

 

[voyager 663rd]

If you do (and I have no issue with MSG) just remember that it will add saltiness.

Luckily it only has less than 1/3 of the "salt" ie sodium that regular salt has so IMO it's really a non-issue.