I stopped by the butcher just a bit ago and he didn't have any pork fat. All this talk is making me want to run a batch of something this weekend. I have plenty of frozen ground venison. I cut it with 7% beef suet because it is always available, knocks the sweetness down and helps bind. I make about 100 lbs a year. It doesn't go rancid like pork and is easy to thaw and make sausage for smoking later when I find pork fat. It also replaces burger at my house for any recipe. When I do find fresh pork fat I use it with venison to replace Italian and breakfast sausage at around 20%. I just need to start butchering my own hogs.
I agree most recipes are too salty for me. I figure they go overboard to be safe and cover their arse for liability reasons....especially when sold in kits
I have experimented with corned venison and pastrami with great results. I just don't feel comfortable with salt cured/aged without guidance.
I figured the guy in the video was just doing something out of the ordinary to explain to viewers. It seemed odd that he used fresh garlic also.