@poppaschmuck If you are making a cured and smoked sausage I would add water for sure. If you are using a binder or something like Carrot Fiber you can add 1.5 quarts easily and could go as high as 2 per 25 lb of meat. Without a binder I wouldn’t add more than a quart. If you don’t add any water the mixing and protein extraction will be difficult and you could end up with a dry product when it is finished cooking.