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JimHello Mbottema,
That is a good question. Since you didn’t get your sausage kit yet, you have not seen the instructions that come with it, but here is a preview: http://www.drybagsteak.com/_pdf/UMAi-Dry-Sausage-Kit-web.pdf
The instructions have one recipe for a spanish style dry chorizo that has measurements based on 1 kg of meat.
By the way, you are wise not to start with 30 lbs of meat, it helps to become more familiar with sausage making first.
You can find more great dry sausage recipes in Stanley Marianski’ sausage book that is available on this site or on his website:
http://www.meatsandsausages.com