Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
A super-sumple, surprisingly excellent fresh sausage
This is a salt-free rub, suitable for Venison and any other red meat, like beef.
You apply salt ahead of time, creating a dry-brine. Apply 1/2 tsp. kosher salt per lb of meat (subtract bone weight), wrap in plastic or vacuum seal, and place in the refrigerator. About 2-4 hours for steaks or other thin cuts. 12-24 for others, and up to 48 for really large pieces. If using table salt instead of kosher, cut the amount nearly in half.
Apply the rub to your meat just before cooking.
Salt-free rub. Dry-brine 2-12 hours in advance with 1/2 tsp. kosher salt per 2# of meat. Ribs are half bone by weight.
1 Batch makes ≈ 1.5 cups. Use about 1/3 cup per butt. Lay heavy on ribs.