Johnboy13
I’ve bought many different sausage mixes from different companies and never have I seen the cure mixed with the seasoning, most have a small pack of cure to do 25 pounds of meat! The cure mix you did per pound is right on! If you bought this from Walton’s, there cure was always not part of the mix! Hope that helps you, welcome to the gang! Mike Mccullen

Parksider
Years ago we picked up a 20 qt Hobart mixer, it makes life easier, cost was $200 at a auction and all the toys came with it!! We use the dough hook to mix all our meat, it holds 25 pounds which for us is perfect for our batches!! The Holbart was made in the 60’s and we have had it 20 years with no problems

My wife is a gyro fanatic but wasn’t crazy about it being in a brat so here is two solutions I came up with instead of trying to make a loaf! By the way the seasonings are right on in flavor, make a brat and use peta bread as your bun, cook brat to well done, let it cool and slice it the length of the brat or bulk make the sausage and pan fry any shape you want! Mike

Ediecrna
Jonathan, the best way to answer your questions on what protein extraction is, go to the Waltons Meatgistics site and go to meat grinding and mixing and there is a video and explanation on how important it is in trying to make the block or snacks sticks to get the meat to bind together! Mike