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Cut the meat into chunks that will fit into your grinder. Mix well with the salt and set in the fridge overnight.
The next day, put your auger, blade, and die - I prefer the 6 mm, medium die for this sausage - into the freezer for 1 hour before you grind. If you are making links, soak about 15 feet of casings in warm water. Mix the black pepper and allspice with the meat chunks and grind, once or twice, depending on how gristly the meat is.
Put the mixture in the freezer while you clean up. You want the meat mixture to be close to freezing before you mix it. When it's ready, add the sherry, ice water and C-Bind, if using, and, with your very clean hands, knead and mix the meat for 60 to 90 seconds, until it comes together as one cohesive, sticky ball.
You now have butifarra. If you don't want to case it, you are done. If you do want links put the meat into the stuffer. Slip a length of casing on the stuffer all the way, leaving about 4 inches of "tail" hanging off. Crank the stuffer down to remove air. "Milk" the air out of the "tail" of casing, then fill the casing entirely, making a large coil. You want it full, but not overly tight at first. Repeat until you've cased all the meat.
To make links, gently compress one end of a coil and tie off that end of casing. Moving about 6 inches down the coil, pinch off a link with your fingers. Spin that link away from you a few times to form the link. Move down the coil, pinch off another link and, this time, spin it towards you. Repeat until the end, and tie off that last link.
Use a needle or somesuch to prick out any air pockets in the links, gently compressing them to fill the gaps. Be careful, as you don't want to burst the link. Hang your sausages as noted in above and, if you can wait, eat the next day.