For smoked meats I use the recipes that came with my Luhr Jensen Big Chief smoker, and I am guessing that these are probably also available on the net.

For fresh sausages etc I make it up as I go along, and cook up a small "patty" to taste it, then add more seasonings or whatever, try another patty, etc, and when it is just right, then I case it up.

I think the suggestion to try out butcher supply shops is a good one, for their binders.

Doug