Steve....
Simple recipe. 25 pounds of pork shoulder after boning and cutting into 1" cubes. I used High Mountain seasoning blend that came with a piece of equipment I bought a year ago. The seasoning comes in a heavy vacuum package and will keep for several years if not opened. The seasoning was spread over the pork and then was ground thru a medium large plate once, then stuffed in pork casings. No cure. Not going to smoke them. These are fresh sausage and will go right into vacuum packages this morning.
The seasonings can be bought in many stores up here: Fleet Farm and Scheels both stock them. I do a lot of sausage and use other places as a rule to get my seasonings and spices and other components used in sausage making. I just didn't want to toss this package of seasoning. I've used it before and it makes a very good sausage and pork shoulder, also called pork butts, was on sale at $.99/pound so I bought a mess and have been cranking out this batch of brats, breakfast sausage and Italian sausage. Except for the vacuum packing I am done now for a while.
