What I do when increasing spices/ingredients I learned from my father/grandfather - fry a bit of it up in a skillet and taste test it then, if you find it needs more, you can add it until it meets the flavor you wish. I actually enjoy this process because I get to sample my wares (sometimes frequently!

Already got mine - 20 pound electric stuffer!!! yay!!! My wife spoils me sometimes.

It looks like I am entered - I checked today and it says you are entered. So I think it is working.

I think the bigger concern with longer mixing is with the product staying cold. I am unsure what it would do if you go too long.

Also, Allied Kenco has the labels - more variety but a bit more cost.

put it in some water and it will draw out some of the salt.

Did you put cure or celery powder in the mix? If you did, it is supposed to turn grey prior to the cook - it means the cure is working. However, when you cook it will turn red. If it is a fresh sausage with no cure - it shouldn’t do that - check your ingredients to see if any have nitrites or nitrates in them.

Wet or dry brine?

Butcher Packer supply has them. But not every cut of meat.

The racks I use fit in my dishwasher. Pull them out after the wash and then hit them lightly with a scotch brite pad - voila!

The racks I use fit in my dishwasher. Pull them out after the wash and then hit them lightly with a scotch brite pad - voila!

It looks like I am entered - I checked today and it says you are entered. So I think it is working.

It seemed to work for me today.

Put it in the freezer first - let it get cold - not frozen. This will keep the fat from melting out and gooing up the process.

put it in some water and it will draw out some of the salt.

Did you put cure or celery powder in the mix? If you did, it is supposed to turn grey prior to the cook - it means the cure is working. However, when you cook it will turn red. If it is a fresh sausage with no cure - it shouldn’t do that - check your ingredients to see if any have nitrites or nitrates in them.

Allied Kenco - https://www.alliedkenco.com/247.aspx?page=3

You can use a jerky gun for the rest.

Also, Allied Kenco has the labels - more variety but a bit more cost.

Butcher Packer supply has them. But not every cut of meat.