Results of first attempt.
I'm quite pleased. Good texture, no case hardening, pleasing flavour. Spouse says it tastes too meaty (which I think was a backhanded compliment).
I used Spanish smoked pimenton so that I could accurately calculate the salt content for my first attempt. This hasn't given me the precise flavour that I was seeking as I really should have used fresh bell pepper paste (massa de pimentão) which is heavily salted and which would have added one too many a variable at this stage. Will reconsider this in time for the next batch. Also for next batch will add some more fat, and hand cut rather than mince the meat. Finally in retrospect it didn't need the freshly ground pepper.
Comments or suggestions for improvement welcome.