That is some excellent looking stuff!! Do you use curing salt in it, or does it come with the mix? Judging by the nuggets, you did not. FYI, no malice intended, you should be using "prague" #1, cheap like borscht, and readily available at Halford. It cures the meat, gives it color, and above all prevents botulism, particularly if you smoke it. Botulism multiplies very rapidly in the anaerobic atmosphere of a smoker, which the prague powder prevents. It is a real female dog when you get the "squirts" from improperly done meat.
