We had a green picnic ham thawed, but no one wanted pork. I decided to make breakfast sausage. So here we go. I deboned and trimmed to get 7 lbs of cubed pork this morning. Using 4lbs for regular, 2 lbs for hot, and 1 lb snack sticks. I have 13 ounces of skin. What do I do with that? The packaged weight was a little over 11 pounds. I guess I got a decent return on my 'butchering' technique. Regular recipe - 4 lbs 4 tea hi mountain cure (0.85% nitrites) 2 tea salt 2 tea thyme 4 tea sage 4 tea brown sugar 1 tea red pepper flakes 1/2 tea ground nutmeg 1-1/2 tea black pepper 1/4 tea red pepper 1/4 tea white pepper 1 tea hungarian paprika Tossed cubed meat in seasoning mix. Zipped up in bag and chilling in the fridge. Hot- 2 lbs 1/2 size of above recipe except 1 less tea of sage 1 tea black pepper 1/2 tea red pepper 1/4 tea white pepper 1/4 tea smoked paprika 3/4 tea paprika Tossed with meat, bagged and chilling. I plan to use a hi mountain mix on the remaining 1 lb and make sticks. Think I have 22 mm collagen casings. Any suggestions what mix goes with pork? I know I don't have to have cure in fresh sausage. No pics yet. I am the only one awake here, and I didn't want to rub pork and seasoning on my phone. Plan to grind tonight/early tomorrow morning. Will get some pics then.