I made a 20 lb batch of dry cure sausage a few years ago that failed due to inadequate mixing. My wife and I have arthritis and the large quantity of cold meat was too much for us to handle. I use a KitchenAid stand mixer which works well with batches up to 2 Kg but when doing large amounts is too time consuming so I purchased a 20 lb manual mixer. We found that the mixer does a great job and we take turns on the handle for a total of 5 minutes and the job is done. LEM make a 20 lb mixer that can be driven by their grinder motors but are more expensive and we found that the manual type are not hard to use. Even for retired folks.....
The mixer is quickly broken down for cleaning which I do in a large sink in the laundry room. I have an assortment of brushes and scouring pads which can get into all areas of the mixer with no problem. All equipment used in this hobby requires a fair amount of cleaning time. Stuffers, grinders, slicers, each is a PITA to clean but each piece of equipment makes the job easier with better results. We did 2 x 15 lb batches of dry cure sausages one day in the fall, grinding, mixing and stuffing as the cleanup time for the equipment is the same regardless of the amount of sausage produced at that time. No problem...