In the end it turned out pretty good and thought I'd share the recipe in case someone wants to try it. While everyone whose tasted it likes it a lot and no one has offered any constructive criticism I believe it would be better if the salt content was reduced by a quarter or a half percent.
The reason say this is I prefer to warm the thinly sliced meat in beef boullion broth which has a good amount of salt in it. Also, if you gob a lot of cheese on it like I like to this can also add salt. Not that its overly salty but I do think its pushing things so I'd suggest reducing the salt a little.
Recipe
Beef Sirloin or venison 800 g
Beef Fat Trimmings 200 g
Cure 1 0.25%
Salt 2.5%
Black Pepper 0.275%
Cayenne Pepper 0.05%
Colman`s Mustard Powder 0.2%
Garlic Powder 0.1%
Onion Powder 0.4%
Horseradish Powder 0.05%
Hunter Special Binder 0.5%
Sodium Erythorbate 0.06%
Venison Broth 10% (This is a homemade broth with a rosemary background) You could substitute a good broth for this but watch the salt because some use a lot.
1 TBS of Beef Base (Insurance to be sure I bring out the beef flavor)
Procedure
Grind beef fat and add to meat and mix.
Grind all in medium plate then mix spices and broth to this and mix well.
Grind two more times using fine plate.
Stuff in casing and smoke till internal temp is 153F.
Let cool and refrigerate overnight then slice as thin as possible for Arby's style meat or thicker for sandwich style meat.
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