Finally got a set of scales that I can trust so today the plan is to thaw out 2 packages of the ground pork and season them up. I'm going to do 1000g of this, hot...
And I've got some fresh sage, so a 1000g of this, too...
As for the scales, I got this set posted by BGKYSmoker and the same 30% off...
Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ
Someone was asking for Jimmy Dean clones, I thought I posted this here, but I posted it on meatgistics.waltons.com on 7Oct22. Here is a copy paste so I can link to it. Chasing a recipe and testing is like an adventure and detective story for me, I love the process... so this post is mostly...
www.smokingmeatforums.com
And I've got some fresh sage, so a 1000g of this, too...
I’ll give you a simple recipe that we really enjoy. Sausage recipes with a lot of ingredients taste just like that, busy. Remember most all ingredients in sausage is subjective to personal taste and dialing it in for you is important. Here is what I do, but you may need to adjust some things up or down.
1 Kg course ground pork 80/20 or 70/30.
1.5% salt
1-3g fresh sage finely minced(2-5g rubbed sage)
.5-1.0g mace
.5-1.0g white pepper
.5-1.0g course black pepper.
This is a Cumberland style breakfast sausage (English)
For hot add 3-5g of cayenne or my favorite arbol Chile.
As for the scales, I got this set posted by BGKYSmoker and the same 30% off...
Got it on slamazon, I can get the link. I got it when they had a 30% off coupon.
This is the one I got.