Rag1
Executive Chef
Had the grinder fired up this weekend.
Made a bunch of test batches;
3#s of Bass Pro seasoned breakfast. Not bad, but not better than can be blended on your own
3#s of breakfast from Kutas book. Good, but mild in flavor. Needs seasoning quantity increased 25 to 40 %.
6#s of pepper and onion from Kutas. Increased onion by twice and added same amount of pepper, which recipe didn't call for. Very good.
3#s of Swedish potato from Kutas. Good, but could use some onion. Also needs potato to be shredded instead of diced for better mix.
6#s of Italian from Kutas. Very good.
Also have a brisket in the brine for making pastrami.....hopefully good this time. I'm leaving in the cure for two weeks this time.
Made a bunch of test batches;
3#s of Bass Pro seasoned breakfast. Not bad, but not better than can be blended on your own
3#s of breakfast from Kutas book. Good, but mild in flavor. Needs seasoning quantity increased 25 to 40 %.
6#s of pepper and onion from Kutas. Increased onion by twice and added same amount of pepper, which recipe didn't call for. Very good.
3#s of Swedish potato from Kutas. Good, but could use some onion. Also needs potato to be shredded instead of diced for better mix.
6#s of Italian from Kutas. Very good.
Also have a brisket in the brine for making pastrami.....hopefully good this time. I'm leaving in the cure for two weeks this time.
Only recipe I go by exactly is Witts Grandpa Jumbo sausage. Sounds like you had a good time! 
