for small productions - couple of lbs sausage I use my KA stand mixer with paddle.. works fine..!
for larger 15 lbs & up, I mix by hand dispensing the spices, cures and culture starters gradually in the meat paste to get a more even distribution.
And - yes - using Food prep quality gloves is a must - specially with fermented airdried sausages to eliminate contamination as much as possible!!
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