That is great! Way to go.

I froze these sausages to wait for other products to smoke. Today I smoked them along with cured ribs, and pastrami. What a difference! The sausage firmed up and the smoke flavor makes them quite good.

Those look like lunch!!!!!

Jim,
Some butts have the skin on them. Never had a problem with it but could be what you are describing.

What a good start and great helper!

Lynn,
I am new to this curing of meat. I was just mentioning what I have noticed. Not sure if anyone else has noticed this or not.

I have noticed that the chunks of meat I cure becomes quite firm when the curing is finished. Has anyone else noticed this? My last project I noticed that the meat was firm but let it go till the date I had planned on pulling it. Big mistake, it was way too salty.

The roasts were pulled this morning. I have one soaking in water and cooked one with cabbage and potatoes. I had to change the water about half way through ion the roast. Way too salty, but the water change while cooking did the trick. The other I want to smoke so will soak overnight to reduce salt ...

Jim they look great!

I used a food processor in emulsifying it.

I made chicken Hotdogs and used "The Sausage Maker Fat Replacer". After cooking and looking at the appearance of the inside of it I have decided I made a mistake adding the product before emulsifying the meat. I ended up with a whipped raw sausage that had many small air pockets in the finished saus...

Great looking ribs!

Nice looking products!

I have not used chicken fat in the dough before. I do put some butter in it though. My wife ate 1/4 of the pie and she is usually a light eater.

Hardee's has been running their chicken pot pie commercial for a couple weeks. I really like chicken pot pie and had a short work day so made one for supper.