This is just 1/2 of the stuffed snack (12.5 lbs) that are now in the smoker.Excellent write up and video!
I agree this method is fantastic vs when I had a box/crank mixer.
Also great info on being able to control the pot with your feet. One of the unforeseen issues with the drill and paddle mixing approach is keeping the pot/cooler from twisting on you and having having the handles slap you in the leg or something like that lol.
Seems with the round spiral mixer it moves so well with the meat and such that holding the pot/cooler from spinning is a much simpler task.
Can't wait to see the finished results of all that sausage! :D
I could see that using a full size large 8” drywall mixing paddle could create a lot of torque on the bucket and now I understand why you use a cooler…square sides which you leverage against a flat surface.