The DU Lounge

Salt - Scant 1/2 tsp for 1#, 2.5 for 5# meat. Go scant; you can always add more later.
Pepper - 1/8 tsp for 1#, 5/8 for 5#
Sage - up to 1 tsp for 1# (I usually use less), up to 1/5 Tbsp for 5#
Thyme - 1/2 tsp for 1#, 2/5 tsp for 5# (I'm a fan of thyme with pork)
Marjoram or oregano: 1/4 tsp for 1#, 1.25 tsp for 5#
Red pepper flakes - 1/8 tsp for 1#, 5/8 tsp for 5#. This is pretty mild, but if you really hate it, leave it out entirely. Or you can make it hotter.