Looking for pops recipe

[Hijack73]

Thanks bud .

De nada good sir.

 

[chopsaw]

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

Broke down / ground up 2 butts this morning .
Figured it'd be a good time to try this .
Mixed it up at the rate you suggested .
Did one patty as is , pretty good . Salt is perfect for breakfast sausage .
Added pepper flakes for the next one , and a bit of dextrose .
I like the added heat . Dextrose helps the color some , but it was fine as is .

I like it . Waiting to see how it is in the morning after an overnight rest .

 

[JckDanls 07]

Broke down / ground up 2 butts this morning .
Figured it'd be a good time to try this .
Mixed it up at the rate you suggested .
Did one patty as is , pretty good . Salt is perfect for breakfast sausage .
Added pepper flakes for the next one , and a bit of dextrose .
I like the added heat . Dextrose helps the color some , but it was fine as is .

I like it . Waiting to see how it is in the morning after an overnight rest .

Sounds perfect... wife doesn't care for heat (much)... Or I would do the pepper flakes as well...

 

[chopsaw]

Sounds perfect... wife doesn't care for heat (much)... Or I would do the pepper flakes as well...

I left the base as you listed . I added the pepper flakes and dextrose to the 1 pound batch . Easy enough to do by eye . I'll sometimes add it to a couple patties when cooking .
This gets better by the day . I used to think it was the sage I was missing in most pre mixes . Now I'm thinking it's the black pepper .
Just finished off the 1 pound I mixed up . I have around 10 pounds of grind I'm getting ready to mix up . Italian and some of this for sure .
I really like this ratio .
Thanks a bunch .

 

[zwiller]

I used to think it was the sage I was missing in most pre mixes . Now I'm thinking it's the black pepper .

Agree, but they play off each other. I use ALOT of BP. That SS I make is 2% BP. That is same amount of BP as salt.

Been overdue to mess with this. Not 100% I ran it right but Pops OG (8-2-1) appears to be:
3.2% salt
.8% BP
.4% sage

You got me thinking trying my first BF mix. Near half the salt and 2x more BP and sage as Pops:
2% salt
2% BP
1% sage

Ounces per lb of pork:
.32oz salt
.32oz BP
.16oz sage

 

[chopsaw]

Agree, but they play off each other.

Yeah , I don't always relay the message as intended . I think the extra black pepper brings out the sage , so I agree with your agreement . I also used that dehydrated sage I was telling you about , so I think the couple day sit in the fridge helped it too . It's really good like this . Might even nudge the Con Yeager SB .

Just mixed up 2 1/2 lbs. of Pops and 2 1/2 pound of Leggs 109 .
Pop's had a legit pork sausage smell to it .

Got 2 1/2 pounds of pecorino / white wine done
2 lbs left to do . Calabrian rope .

 

[Hijack73]

I left the base as you listed . I added the pepper flakes and dextrose to the 1 pound batch . Easy enough to do by eye . I'll sometimes add it to a couple patties when cooking .
This gets better by the day . I used to think it was the sage I was missing in most pre mixes . Now I'm thinking it's the black pepper .
Just finished off the 1 pound I mixed up . I have around 10 pounds of grind I'm getting ready to mix up . Italian and some of this for sure .
I really like this ratio .
Thanks a bunch .

Black pepper and sage are also key in my thanksgiving dressing. I don't measure, but I use an AWFUL lot of both.

 

[JckDanls 07]

I left the base as you listed . I added the pepper flakes and dextrose to the 1 pound batch . Easy enough to do by eye . I'll sometimes add it to a couple patties when cooking .
This gets better by the day . I used to think it was the sage I was missing in most pre mixes . Now I'm thinking it's the black pepper .
Just finished off the 1 pound I mixed up . I have around 10 pounds of grind I'm getting ready to mix up . Italian and some of this for sure .
I really like this ratio .
Thanks a bunch .

Glad I could help...

I'm thinking (I know "The mind is a terrable thing")... Just got back from a week of camping... Took a lot of the B'fast sausage with and cooked it up... After eating a sh'tload of it I'm thinking of adding even more seasoning to each lb of grind... Seems like it takes a couple of three links for the taste/flavors to really hit good... Granted, my links are small (3/8 ID tube and make them casingless about 2" long) bitesize...

 

[Fueling Around]

Taste is very subjective.
I've been working for years to recreate a sausage blend that her father made. Getting closer and almost there. Unfortunately, her father passed away long before I started into the sausage making venture to capture his wisdom.
For breakfast sausage, she likes the JD clone I've adapted from D Dave in AZ recipe posting.
My daughter does not like the same sausage. Black pepper is too harsh for her taste even though I mellow it by using a blend of peppercorns. The ginger doesn't help, either.

I'm going to credit Eric SmokinEdge for my last success in the breakfast sausage for my wife.
Fresh sage. It was a bugger to get it through the coffee grinder as I grind all my spices fresh for each batch of sausage.
Sam zwiller turned me on to using MSG form the secret ingredient posting. I use it very sparingly.

I'm halfway to Florida and will be making more sausage in the next couple of weeks. I'll try a batch based on the salt, pepper, and sage formula and reply back with my results.

 

[zwiller]

Just mixed up some 2-2-1. Salt-BP-Sage. That is a TON of BP and sage. Nothing else, keeping it simple. First breakfast mix I made myself.

 

[zwiller]

Ok, results in. I would say that is the upper limit of BP for me, not ruined but very bold. Not a sage bomb either so will probably keep it the same. Happy I ran it so I have a baseline now.

Got me thinking 2 1 1 and adding 1 or 2 Franks hot sauce next time.

 

[Fueling Around]

Sorry, actech for the bingo game we created from your original query.
Bingo?
N-8, B-2, S-1
N-6, B-2, S-1
N-4, B-2.5, S-1.5
N-2, B-2, S-1.

...
Just mixed up 2 1/2 lbs. of Pops ...
Pop's had a legit pork sausage smell to it .
...

Pepper and sage is definitely a memory smell for pork breakfast sausage.
I prefer equal ratios of sage & pepper myself.

Ok, results in. I would say that is the upper limit of BP for me, not ruined but very bold. Not a sage bomb either so will probably keep it the same. Happy I ran it so I have a baseline now.

Got me thinking 2 1 1 and adding 1 or 2 Franks hot sauce next time.

Got me thinking, too.
In my wife's approved BF sausage it is a 2-1-1 ratio for salt, BP, & sage.
This is 0.5% salt, 0.25% BP and 0.25% sage in the meat along with the other 6 ingredients.
If you run the proportions 2-2-1 to say 1.5% salt that is 6X the BP that I consider the upper limit for sausage.
I have not used Pops recipe as I don't like the salt level and I adjusted other recipes that better fit my wife's taste.
My suggestion is to return to using scaled measurements of each ingredient with the salt level you desire and holding the BP & sage at 0.25% each and adjusting from there? I do use 0.2% RP flakes and 0.05% Cayenne in my sausage.