Dave in AZ I never found the dough hook to be useful either, but the paddle does very well as you have found also. I think mine is 7 qt and I tried 10lbs once and never did that again, meat was every where. The sweet spot for mine to keep everything clean and where I could walk away from it and mix efficiently was 5lbs.
wild duck sausage
Well I’m still having trouble with the texture, Here is what I am doing. I use 5lbs at a time 2.5 duck ,2.5lbs 50/50 pork,Waltons seasoning, 4oz water .7 oz carrot binder. grinder I grind the meat thru a 3/8 " twice. The meat has a paste like consistency I stuff with hog casings . The sausage comes out with an almost gritty texture. I have done 4 batches and I’m about ready to give up. Not enough fat, maybe the duck meat is not the issue not grinding the pork well enough? I shoot a fair amount of ducks and was hopeing to find a good reciepe
duckbill what are you using for a grinder? What size? Is your meat partially frozen at time of grinding? Are your plates and knives sharp? What are you stuffing it with?