MaxJac
Well-Known Member
Didn't go pig hunting, but when making sausages in general, I found the key element to be 17gram of Salt to 1kg of meat. Sorry for the metric measurement... It's what I got from the butcher in Germany. Since my scale is digital and displays both units, I have no problem with that. All other spices are subject to personal preference. I do like Mace as a seasoning, but be very careful with it. Too much and it becomes overbearing. @ecotanker, let me know when those patties are ready for sampling