I would also recommend a binding agent to get juicy tight sausage and definitely cure if you plan to smoke it.

You could just go by the store and pick up some dry milk for binding. I believe for 5 lbs you would need only a couple tablespoons of it. I believe that it’s a 1:1 ratio for soy powder to dry milk.

lucky guy, I’ve been wanting one for years! I’ve watched an expert use one in a meat processing class that I attended. He basically had a pitcher of crushed ice while he chopped and monitored the temperature constantly. He used the ice for keeping the batter cool and for emulsification. Good Luck!