I am going to make Baloney from Venison and Pork. I am planning a 25lb batch. I have used Dried Milk before but wanted to try Soy Protein. About how much soy protein would I use for 25lbs? And how much water? Also I have been having a problem with meat sticking to the casing when I peel the casing off. Any suggestions ? I use Collagen casings. Thanks I am not sure if I have asked these questions in the right place, this is my first post.