Well I went with a 30 percent fat for the bulk Italian. I'm not convinced the seasoning from Walton's is enough. It says for 25lbs but it just looks like not much when you dump it onto the meat. And does hand mixing really distribute the seasoning well? I'm worried it will be more seasoning on some meat and less other...
Not sure how the head of the sausage stuffer comes off. That thing will be a PIA to clean. I think next time I will put cling wrap or something on the face of the press, so it will be simple to clean, just clean the hopper and spout.