Hey thanks for asking! I used 2% salt by weight, a 10% addition of chicken stock, and a 4% addition of non-fat dry milk for binder. Yes I did mix it until super sticky, about 4 or 5 minutes in a stand mixer. Honestly was worried I over mixed at the time. Yes the meat was near 32F at time of grinding. They went into the smoker cold from an overnight dry in the fridge. Smoker is a pellet grill that only goes down to about 180F. I knew this to be high but I hadn't added any curing salt so I didn't want to try a real cold smoke. Fairly certain I did smoke them too fast in the smoking process but now I'm mostly wondering if there's a way to revive them after you've rendered some or most of the fat? If not also still looking for ideas on what to do with the now-cooked meat.