Cumberland Sausage

This is about as complex as I think sausage recipes can get and the addition of phosphate and dextrose makes it closer to a commercial recipe than a homemade one. However, someone has clearly spent a lot of time working on this recipe so you've gotta think its going to be good. The phosphate is intended to improve the moisture content and mouthfeel. The dextrose should darken the colour of the meat and potentially add some sweetness. (source: sausagemaking.org)

For 80.79 % Meat Content

78.4 % Pork Shoulder = 63.33g
21.6 % Pork Belly =17.45g
Iced Water 10 % of meat = 8.079g
Breadcrumb 10% of meat = 8.079g
Phosphate 0.8 % of meat = 0.646g
Seasoning 2.9 % of meat =2.34g
Total weight = 99.26g

The seasoning for the above batch of 100grams would be:
Salt = 1.528g
Black Pepper = 0.152g
White Pepper = 0.152g
Nutmeg = 0.155g
Mace = 0.078g
Coriander = 0.155g
Cayenne = 0.02g
Dextrose = 0.173
Sage = 0.229g
Thyme = 0.127g
Parsley = 0.127g
Total 2.9

I would kike to know if Oddley thinks these quantities match up to his recipe