Base Mix For Cured Sausage

Now that I have made cured sausages a number of times I notice that there is a basic meat/salt/cure base on to which I add the herbs and spices that give the sausage it's character. The recipe here makes 3 Kg of base mix which is a good quantity to make for the effort involved. It makes enough sausages to enjoy myself and to give to friends.

Essentially the lean meat/fat proportions are 90/10. Or use pork belly for 'ready mix'.
The Cure is 2.5 g per kilo meat mix.
The Salt is 18 g per kilo meat mix.
The Sugar is 7.5 g per kilo meat mix.

Recipe Calculator
Meat and Fat	gm
Cure #2	gm
Salt	gm
Sugar	gm