Well I am just about, no wait, more confused than when I started
. I think that in my case the best answer is to tell this guy if he doesn't want nitrates, don't buy smoked sausage. I don't want to make potentially hazardous food just to satisfy one customer. I will stick to the tried and true method while I continue to research this.
Prof., I make all of my sausage from pork shoulder, but I agree that running it through a grinder, into a tub, adding and mixing spices, putting into a stuffer ect. greatly increases the chances for contamination. I will continue using Tender quick and Pink salt as recommended.