I'm looking into doing a different way to season meats for making sausage and wondered if anyone has already done this to reduce, from conception to success time.
I've come across many seasoning recipes, but they're not for for sausage making, they're for sprinkling on top of say a steak or chicken before grilling.
For example there is a famous seasoning for steak called Montreal Steak Seasoning. So I get the idea of taking that seasoning, which is already combined, to make a sausage.
Here's where I needed advice, how much of a pre-combined seasoning would be a good start point to add to meats? Has anyone else done this?
mawil1013 (Michael)