@jonathon In one of your videos for 5# of turkey you say you would use 5 lb of store bought ground turkey, 1/4 a package of Supreme Pizza Brat (a full package would normally season 25 lb of meat) 1/4 a package of carrot fiber and 0.4 oz of cold phosphate. Now, for a 25 lb batch of regular brats we recommend 12 oz of cold water, since I am using 5 lb of turkey I should use about 2.7 oz of water but since I am using both carrot fiber and cold phosphate I am going to double that and use 4.5 oz of water. Would this be the same for 5# of chicken?
Also you prefer to run it through a 3/16th plate first and then a 1/8th plate twice over doing 3/8 twice?
And last would you hand tie the links or twist them. Is there a video on how to do that?