Johnboy13 Add a little bit at a time and fry up a small patty, until you get it right. Remember to document the quantity per weight of meat.
Totally agree with this approach. Don’t commit all your ground meat till you have a mix that you like. Stick to 1 or 2 lb batches. Then scale up up the meat and seasoning amounts after you get the flavor you are looking for.
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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!