Here's ounces:
ITALIAN SAUSAGE BASE (FOR 100 LBS. OF MEAT)
10g Ground Bay Leaves (0.4 oz)
50g Red pepper (cayenne) (1.8 oz)
75g Fennel Seed (crushed) (2.6 oz)
35g Thyme (1.2 oz)
35g Basil (1.2 oz)
40g Oregano (1.4 oz)
60g Paprika (Hungarian) (2.1 oz)
60g Chipotle powder (2.1 oz)
90g Granulated Garlic (3.2 oz)
15g Nutmeg (0.5 oz)
35g Med. Grnd. Black Pepper (1.2 oz)
100g Lawry�s Seasoning mix (3.5 oz)
Mix all above ingredients in bulk, enough for 100# of ground meat. Add at a ratio of .2oz/lb. of meat
Below ingredients are measured out per lb. of meat
7g/# Tender Quick (or an equivalent product) (0.2 oz)
1.5g/# MSG (0.1 oz)
2.4g/# Canning salt (0.1 oz)
12g/# Non-Fat Dry Milk (0.4 oz)
15%/# Liquid per lb. of meat, weighed on scale(i.e.15# of liquid to 100# of meat)**
And here's percentages as recommended by Joe Ames:
Spice Base:
16.53% Lawry�s Seasoning Mix
14.88% Granulated Garlic
12.40% Fennel Seed (crushed)
9.92% Paprika (Hungarian)
9.92% Chipotle powder
8.26% Red pepper (cayenne)
6.61% Oregano
5.79% Thyme
5.79% Basil
5.79% Med. Grnd. Black Pepper
2.48% Nutmeg
1.65% Ground Bay Leaves
Italian Sausage
82.40% Meat
12.36% Liquid by weight (Whole Milk or Water)
2.18% Non-Fat Dry Milk
1.27% Tender Quick (or an equivalent product)
1.09% Spice Base
0.44% Canning Salt
0.27% MSG
Hope you don't mind my converting this, Jackitup.
What kind of scale do you use for weighing spices? My little digital only has .1 oz resolution, so wouldn't be all that useful for this type work.