Cool Rick! That does sound like a good mix! Yeah, do fresh if you can...salt is never an issue if you have a good recipe to start with. Cured is OK for certain things even if hot smoked...but that salt content...I speak of TQ, btw.
Mark, I'm in the same boat as you with the grinder/stuffer wish list...check through the sausage forum for recipes/methods on beef salami...this really is easy stuff to make, and very good eats:http://www.smokingmeatforums.com/for...play.php?f=130
Hey, if you have a fair sized food processor in the house...maybe don't tell the wife? LOLOLOL!!!!! Mine wasn't real keen to the idea at first. Now that she's had my latest, the chicken sausage, my CB and another batch of beef salami, she's asking if I wrote down the ricipes so I can make more...I can't make enough to last!
But doing the quick chop of your meats in a food processor works fine for me. Be sure to learn/pracrice good sausage making rules (sanitizing, keeping everything cold). Then wrap in poly, forming a chub as you squeeze the air out...good substitute for a stuffer & casing...chill well and smoke away, brother!