Ive noticed that when using a pre-mixed seasoning, the sausage will get very sticky when mixing, but when using some of the recipe's Ive gotten off of here and mixed my own seasoning, it does not get as sticky. I'm thinking it has to do with how much salt?...and the protein breakdown?....... Am I on the right track here, you think? Or is there some kind of additive they are adding to the mix as a binder?