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Here's the Italian Sausage seasoning I posted on the BBQ Forum, thought you all might like it too. It also makes a fair rub. Mix 30% sugar and about 50% salt to the weight of seasoning you have. Play around with the rub ratios, not cut in stone. As for the sausage you prabaly want to stay a little more specific. Just made a couple hundred pounds of our 475 pound batch into the italian, turned out real good


10g Ground Bay Leaves
50g Red pepper (cayenne)
75g Fennel Seed (crushed)
35g Thyme
35g Basil
40g Oregano
60g Paprika (Hungarian)
60g Chipotle powder
90g Granulated Garlic
15g Nutmeg
35g Med. Grnd. Black Pepper
100g Lawry�s Seasoning mix
Mix all above ingredients in bulk, enough for 100# of ground meat. Add at a ratio of 6g/lb. of meat

Below ingredients are measured out per lb. of meat in grams
7g/# Tender Quick (or an equivalent product)
1.5g/# MSG
2.4g/# Canning salt
12g/# Non-Fat Dry Milk
15%/# Liquid per lb. of meat, weighed on scale(i.e.15# of liquid to 100# of meat)**
**For liquid I use whole milk, I think it gives the sausage a little more than plain water does but that�s my preference, certainly other liquids will work too.

Weigh meat and add 6g of bulk spice per lb. of meat along with all other measured dry ingredients to large bowl, add mix with liquid to make a slurry dissolving salts and mixing out any spice lumps with a wire wisk and add to meat and mix for at least 10 minutes or til everything is �WELL� incorporated and meat mixture will become almost springy. If stuffing into casings do so right away and let links set overnight if possible, or pack into bags if putting up in bulk still letting meat rest overnight so the meat can cure, and also, if twisted into links, the twists will hold better. For hotter Italian sausage add more cayenne, chipotle, or red pepper flakes to taste
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Here's ounces:

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.
Thanks, tjr, for all the work. Still not very useful to most of us though, I'm afraid. (When are you gonna translate into Cups/Tablespoons/Teaspoons for pete's sake?? Smiler

Looks like to be user friendly, we'd have to do some serious rounding up and down to get rid of things like 1.2 oz and 8.26%. I have no doubt that this can be done without severely altering the taste. Cooking, unlike baking, isn't an exact science by a long shot.
OK, here it is in common measures based on the USDA National Nutrient Database for Standard Reference. Caution: I've not tested the recipe and as requested made some approximations in measures up to 12%. Also, I assumed that Lawrey's and Tenderquick weigh the same as table salt and that the dry milk used is the common instant type, not the heavier non-instant type.

That said, here goes:

Spice Blend for 100 lb:
1/3 c Ground Bay Leaves
1/2 c Red pepper (cayenne)
3/4 c Fennel Seed (crushed)
1/2 c Thyme
1/2 c Basil
1/2 c Oregano
1/2 c Paprika (Hungarian)
3/4 c Chipotle powder
3/4 c Granulated Garlic
2 tbsp Nutmeg
1/3 c Med. Grnd. Black Pepper
1/3 c Lawry�s Seasoning Mix

1 lb Meat
1 Tbsp Spice Blend
1 tsp Tender Quick (or an equivalent product)
1/4 tsp MSG
1/2 tsp Canning Salt
3 Tbsp Non-Fat Dry Milk
1/3 c Milk

or here's a complete recipe for 10 lb meat:
1/2 Tbsp Ground Bay Leaves
1 Tbsp Red pepper (cayenne)
1 1/2 Tbsp Fennel Seed (crushed)
1 Tbsp Thyme
2 tsp Basil
2 tsp Oregano
1 Tbsp Paprika (Hungarian)
1 Tbsp Chipotle powder
1 Tbsp Granulated Garlic
1 tsp Nutmeg
1/2 Tbsp Med. Grnd. Black Pepper
1/2 Tbsp Lawry�s Seasoning Mix
10 lb Meat
1/4 c Tender Quick (or an equivalent product)
2 1/2 tsp MSG
4 tsp Canning Salt
1 c Non-Fat Dry Milk
3 c Milk

Once again, hope I haven't stepped on any toes...
Nice little program. You can set up custom conversions for up to 20 different things, for example 1 Tbsp ground black pepper = 6.4 grams black pepper and 1 Tbsp table salt = 15 grams table salt.

Probably even close enough for small amounts to figure all ground spices are about 1 Tbsp = 6 grams and all whole leaf herbs are about 1 Tbsp = 2 grams.
Guys it's not that difficult, get a gram scale and you'll never regret it. Great for making sausage or mixing spice rubs, etc. As for the bulk mix, make the whole thing and it's 6 grams of the spice x the pounds of meat you have, same with the other ingredients. Easy to do just get a gram scale and you'll use it all the time. Best thing to have for repeatable and reproducable recipes
thanks for the recipe
100lbs is ez for me to divide down to my 25 lbs run and thanks for the grams. even tho i am a usa chef grams work so well for me. of course i like rugby too and everyone knows only girls play foot ball(must be the pads and helmets that throw me Big Grin )

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