@megajunk That recipe looks similar to what I did. Except I used Sure Gel instead of Carrot Fiber and I did not use any ECA (I don’t care for the tangy flavor that adds). But you won’t have to hold overnight before starting your thermal process. I added that same amount of water – it may have made the mixture a bit too wet, which is what took longer to get them up to the target internal temp.
You will thank yourself for getting the meat mixer. I had the same thought about not getting good protein extraction with trying to mix by hand.
I don’t see any high-temp cheese in your list??? We really enjoyed the Hot Pepper Cheese and the Cheddar Cheese pieces in the summer sausage.
Hopefully you have larger than a 5lb stuffer. That’s all I have and it took several reloads to get through the 25lbs of meat.