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I made some breakfast sausage with hog and deer. Used an LEM pack...even with 75% usage way to much sage flavor. Like a bag of leaves. Any ideas on how to cover this up with another spice?
double check your usage amounts. mixing may be the culprit. May have had a concentrated area of mix. try another sample. Adding more meat is ok but you will have to add more salt. add some binder and a little water. white pepper will settle down the sage too. 1/2 tsp / 2 lbs.