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Pork shoulder should have the right amount of fat for salami, so don’t be over concerned.
Kitchenaid mincer and stuffer are a big NO NO as you found out.
Try and get a dedicated grinder, the same with a stuffer .It makes sausage making very easy and quick.
Could you get some elastic netting for your salamis with the casing separation or tie them up tight with butchers string.
As a beginner That’s what I would do.
Our moderator might have the correct solution.