Cross-posted on food forum. Anyone got one they like.

1 1/4 # salt
4 oz pink cure
10oz pepper
3 oz granulated garlic

This is what we use per 100#

Link sausage, or pan sausage?

agdad01 said:

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1 1/4 # salt
4 oz pink cure
10oz pepper
3 oz granulated garlic

This is what we use per 100#

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One thing we discovered was soaking either freshly minced garlic or granulated garlic in cup of water overnight and pouring that into the meat when mixing gave the garlic a much more equal distribution in our sausage. One hundred pounds of sausage is a lot of meat and fat for 3 oz of anything to be well mixed even with double grinding after mixing. The same can be done for the saltpeter right before mixing.

Mix all of your seasoning together very well, and you won't have this problem.

Here's our recipe, per 100# of meat:
28 ounces salt (either pickling or kosher)
4 ounces Insta-Cure #1 (aka pink salt)
9 ounces 16 mesh black pepper
3 large garlic cloves
3/4 ounce red pepper

Combine the salt and garlic in a food processor, and process until no visible pieces of garlic remain. Combine with the rest of the seasoning, and season the meat. Mix to combine. Grind through a 3/8" die, and mix to remove any large pockets of fat. Grind through a 3/16" die. Add high temp cheese (1# per 10# of meat) and jalapenos (1 per pound of meat, and half of them seeded will give you a mild heat) if desired. Test the bind by taking a piece of the mix the size of a golf ball and make a patty in your hand, and turn your hand upside down. If the meat sticks to your hand, you have a good bind (this should not be a problem with a sausage that is double ground). Stuff into 29mm-32mm hog casings.

For 40 lbs meat mix

1 c canning salt
1/2 c #32 grind black pepper
1/3 c sugar
1/4 c garlic powder
1/8 c cayenne pepper
8 tsp pink salt #1

makes for great dried sausage

Gonna do all pan sausage this year.

Thanks y'all. Very helpful.

If it were me, I would not use the cure for pan sausage.

We make around 8,000 pounds of sausage a year with my mom's side of the family. I'd guess about 90% of it is link sausage, and 10% is pan sausage. We have never used cure in any of it.

I'm sure plenty of people will say someone will get sick sooner or later, but we've been doing it this way since my great grandfather was alive. To each their own though.

1982Ag said:

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Gonna do all pan sausage this year.

Thanks y'all. Very helpful.

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Add some sage if you're doing pan.

If it's for kids, then add a little brown sugar.

If you want a little more heat, add pepper flakes (crushed pepper).

Cook a small sample to try after mixing but keep in mind that letting it set, with time (even in freezer), salt flavor goes down and pepper flavor goes up.

lck90 said:

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If it were me, I would not use the cure for pan sausage.

We make around 8,000 pounds of sausage a year with my mom's side of the family. I'd guess about 90% of it is link sausage, and 10% is pan sausage. We have never used cure in any of it.

I'm sure plenty of people will say someone will get sick sooner or later, but we've been doing it this way since my great grandfather was alive. To each their own though.

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You only need cure if you're doing an extended hot or cold smoking, or if you want to make a dried sausage. It does alter the flavor and texture. But if you're just making pan sausage, it's not needed.

Rattler12 said:

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For 40 lbs meat mix

1 c canning salt
1/2 c #32 grind black pepper
1/3 c sugar
1/4 c garlic powder
1/8 c cayenne pepper
8 tsp pink salt #1

makes for great dried sausage

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I used to make sausage with a mix much like that, except with less sugar, I substituted Morton's Tender Quick curing salt instead of pink salt, and I added some mustard seed as well.

For a hot pan breakfas sausage, this is a great starting point:

16 ounces ground pork
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper (or more, depending on how hot you want it!)
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon fresh coarse ground black pepper
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon coriander

One other thing to consider: use recipes that go by weight instead of volume. You'll get more consistent results.

HTownAg98 said:

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lck90 said:

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If it were me, I would not use the cure for pan sausage.

We make around 8,000 pounds of sausage a year with my mom's side of the family. I'd guess about 90% of it is link sausage, and 10% is pan sausage. We have never used cure in any of it.

I'm sure plenty of people will say someone will get sick sooner or later, but we've been doing it this way since my great grandfather was alive. To each their own though.

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You only need cure if you're doing an extended hot or cold smoking, or if you want to make a dried sausage. It does alter the flavor and texture. But if you're just making pan sausage, it's not needed.

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I don't think there's anything better than slices of a link of dried sausage and a cold cold beer.......

Do a google search for Jimmy Dean hot sausage clone recipe. It's good but add a little more pepper if you like hot.

swampstander said:

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Do a google search for Jimmy Dean hot sausage clone recipe. It's good but add a little more pepper if you like hot.

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That is what i posted above