[GARNAAL]

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!!