Sorry to take so long Jay, health problems with my dad lately. Here's some of the sausage seasoning info I found locally:
1. The first grocery store's seasoning is called Southern Style Breakfast Sausage seasoning. The ingredients are salt, pepper, and sage, for the most part. Those are the basic ingredients in most breakfast sausages. The ingredients list on this package just says "salt and spices" The company is Frisco Spices, through Hobart in Omaha. They can be found at www.friscospices.com or the phone number is 800-762-6689
2. A second grocery store that makes their own ground pork sausage uses Leggs Old Plantation Pork Sausage Seasoning. You can go to www.aclegg.com/ for that or my local grocer can sell a 16oz packet which will season 50lbs of meat for $3.99. I can buy and send you one if you want.
Both stores grind and season their own sausage there in the store. Both recommend mixing venison and ground pork 50/50 because the venison is so lean and dry. The pork gives a little fat/moisture and reduces some of the "gaminess" out of the meat. Good luck!
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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