How could one boost the heat level of the Holly Regular breakfast sausage seasoning? What kinds of pepper will work best and how much per pound of meat is what I would like to know.

Thank’s for the feedback. I have a few packages of Holly Regular and just wanted to try and tweak some of it a bit. Thought someone may have done it and had a recipe.

Great advice Craigrice, thanks!

I have the Excalibur products and the pork bellies to make this recipe now but my concern is controlling the temp of my smoker to that degree of accuracy. As far as smoke or no smoke I think I’m ok but those are some pretty tight temperature instructions. Anyone have any advice concerning this?