I came across a sweet deal on chicken thigh/leg quarters - .39 Lb at the local mart in 10 Lb bags, limit 2. I had no luck in enticing my darling wife to come with me purchase an extra 2 , so there you go. She's still tops in my book, because she let me use the kitchen. If you ever wanted to know, when you trim 13 Lbs of chicken quarters you get 5 Lbs of boneless meat. That came to $5.07 for 5 Lbs of sausage-ready meat. The thighs were the easiest to work with and give the best cuts! I've got an idea for a savory smoked chicken sausage and need your feedback. Can chicken be cured and smoke cooked without being too dry? I'm going to try. I figure I'll go with a 30% fat content (I'm using bacon end and pieces for fat) and a little extra buttermilk powder for water retention. Here are my recipe thoughts so far: Lean/Fat 70/30 cure, salt, sugar pepper dehydrated green/red/purple/yellow peppers (from the garden) dehydrated tomatoes (from the garden) garlic and onion marjoram and basil cayenne OR New Mexico Chile buttermilk powder water What do you think? I'd like to hear any feedback, and I'll post some pictures of the process when I do it this weekend. I'm not looking for any particular style, like Mexican, Greek or Italian, but am going to put this in small (2.5") salami casings. I'm going to smoke to 165. Please let me know if you think the temp is right.