OK, OK, I might be nuts, but has anyone made sausage out of left over ham and bacon with fresh pork butt? I was thinking of taking a pound of fat and meat from a store bought smoked ham, plus a pound of left over ends and pieces of my homemade bacon, a pound of fresh pork fat and a 7 lb pork butt and grinding it all together. Add the requisite salt, cure #1, pepper, and maybe some bay leaf and sage, refrigerate overnight then smoke it to 152 degrees. Has anyone ever tried something like this? Any one see any health issues as long as it's smoked to the right temperature?