The "agent" I would be using is cultured buttermilk powder. No instruction on that other than what I read on this forum. Most of that is from reading your posts. I just didn't know if the amount of meat had any bearing on the length of the fermenting step.
To anyone having trouble cranking their sausage stuffer, I made an "adapter" that bolts onto my stuffer that I can use a 1/2" ratchet on. So much easier than using a crank. I'm sure other peoples stuffers (and arms) would benefit from something like this also.