My batch size was 25 lbs of domestic pork butts. Fat content I do not know, what ever the pork butts had on them. They didn’t look overly fatty. (I do not have the equipment for testing fat content) No additional fat was added.
To the 25 lbs of pork I added 1 lb of your yellow high temp cheese, 3 ozs of carrot fiber and water, one once of Sure Cure that came with the seasoning mix and a couple of pounds of fresh Jalapeno Peppers. I didn’t use the full bag of polish seasoning I still have 10.1 ozs of seasoning left because I didn’t want the sausage to turn out too salty. So the amount used was just about 1 pound of seasoning. I did make two 25 lbs batches of polish but one of the bags got thrown out so I can only give you info on one bag. Both were too salty!
Lot # MR253896 Bar code # 7 29009 03218 7
I have had a couple of friends taste them and they both said they were too salty but still ok to eat. Their gain because they got the 50 lbs of sausage. As I stated before i’m a lightweight when it comes to salt so I might be just too darnn sensitive, at any rate for me they were not eatable.
I did make several batches of sausage that day and used several of your sausage mixes. Habanero and Mango 2/3rds of a bag to 25 lbs. (turned out great) Maple 2/3rds to 25 lbs (very good) Pineapple 2/3rds to 25lbs (very good) Pineapple bacon cheese 2/3rds to 25lbs (very good)
I’m not looking for any kind of compensation for the salt content. What I’m looking for is someone to make either a low salt mix, or even better a mix with just the seasonings minus the salt so we could control and add salt to our liking.