[Just mythoughts]

I make my own beef and turkey sausage. I buy the seasoning used to make pork sausage and mix up my own. 1 -2 teaspoons per pound. (I say 1-2 teaspoons, because it really depends on the taste preference of the individual.) I buy the following from my local meat market. “Harvey's 100 Pork Sausage Seasoning No Msg”

http://excaliburseasoning.com/

I also make my own beef bacon. Take a brisket trim the fat and use Morton's Sugar Cure, the instructions are on the back of the package. It calls for 1/2 ounce of the sugar cure per pound for bacon. I will make a bacon brisket around 3 - 4 times a year. I use a seal a meal to seal the brisket during the curing process, then seal up the bacon/brisket after I slice off what I need.

http://www.amazon.com/s/?ie=UTF8&keywords=morton%27s+sugar+cure&tag=mh0b-20&index=aps&hvadid=3527266314&ref=pd_sl_2obig83icg_e

[Yosemitest]

Thanks. but turkey anything just ain't my think.
I want BEEF.
I'll try the brisket recipe, except use a half brown sugar and half Splenda mis (I'm Diabetic).