I have made plenty of sausage in the past. This is my first time using Walton brand. All other mixes call for adding water to reduce caking and make it easier to stuff. The label on the spices does not say anything about adding water. Does anyone know how much I should add. Or is there something in the mix that takes the place of water.

@NDMike Thanks

processhead Thanks

twilliams have you made the Honey BBQ? If so did you use more water because there is more mix. Thanks