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<blockquote data-quote="Dannyalcatraz" data-source="post: 8368799" data-attributes="member: 19675"><p>A few years ago, I abandoned a project in which I was trying to make my own seasoning mixes. I <em>started </em>for two main reasons:</p><p></p><p>1) there used to be a KILLER salt-free dill seasoning mix from McCormack Id use on sandwiches all the time. But it went out of production. But a couple years ago, Spice Island releast one that was nearly as good,</p><p></p><p>2) I am an heir to a relatively important commercial recipe for louisia hot sausage. The original recipe has been lost- at least, to OUR side of the family- and some of the ingredients have been replaced with a pair of commercial spice mixes. It’s <em>really </em>close to the original, so much so that most can’t tell the difference between sausages made by different branches of the family. I would like to take that overall blended mix to a food lab so I can get the ratios for the individual spices used so I don’t have to depend on the availability of commercial mixes AND so I can more easily customize the mix for heat or flavor.</p><p></p><p>Theres other reasons, but second listed is BY FAR the most important. Every year, I send off 750ml shakers of the stuff to friends & family along with the recipe of how much ground meat and water to make their own sausage instead of shipping multiple pounds of frozen meat cross-country. In fact, the header on the recipe is “Make Ya Own Damn Sausage!”</p><p></p><p>Which, if I customize the family recipe, <strong>could be the foundation for a business. </strong>I have other sausage recipes, too, sooooo…</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 8368799, member: 19675"] A few years ago, I abandoned a project in which I was trying to make my own seasoning mixes. I [I]started [/I]for two main reasons: 1) there used to be a KILLER salt-free dill seasoning mix from McCormack Id use on sandwiches all the time. But it went out of production. But a couple years ago, Spice Island releast one that was nearly as good, 2) I am an heir to a relatively important commercial recipe for louisia hot sausage. The original recipe has been lost- at least, to OUR side of the family- and some of the ingredients have been replaced with a pair of commercial spice mixes. It’s [I]really [/I]close to the original, so much so that most can’t tell the difference between sausages made by different branches of the family. I would like to take that overall blended mix to a food lab so I can get the ratios for the individual spices used so I don’t have to depend on the availability of commercial mixes AND so I can more easily customize the mix for heat or flavor. Theres other reasons, but second listed is BY FAR the most important. Every year, I send off 750ml shakers of the stuff to friends & family along with the recipe of how much ground meat and water to make their own sausage instead of shipping multiple pounds of frozen meat cross-country. In fact, the header on the recipe is “Make Ya Own Damn Sausage!” Which, if I customize the family recipe, [B]could be the foundation for a business. [/B]I have other sausage recipes, too, sooooo… [/QUOTE]
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