A suggestion for all the recipes you post.

In this case you are making a 10 lb Lebanon Bologna.

Please include in the directions the correct amounts of Seasoning, cure, etc for the size being made.

The listing above of needed material lists the Lebanon Bologna seasoning pack, but this pack is for 25 lbs meat. It would be extremely helpful to include this information in the directions that accompany the posting/video.

I know that there is a chart for breaking it down, but why have to go to another spot for that information.

Thanks, great job.