Just to add to the discussion there are also some of us who cube our meat, add the cure and seasonings, then refrigerate for at least 24 hours. I usually wait 48 to 72 hours then grind the mixture. After grinding add the water and mix thoroughly. It will get very sticky and thick as the proteins start to bind the sausage together. Finally, I stuff and let dry before smoking. I know a lot of people swear by dry milk and soy protein....ect. I have been making sausage off and on for the better part of 30 years, without these additives and have only ever made one batch that was dry or did not have a good bind. I suspect that had more to do with how sharp my grinder blade was than anything else. If your new to sausage making try a nice simple recipe and see how it turns out. If you have problems with the bind, then try the additives. Here is a link to a Step by Step traditional Polish Kielbasa recipe I posted for Chef Jimmy J a year or so ago. If you need any assistance feel free to give me a shout.