Time is money, and using the picnic adds value to their product too.

You can do this with chicken, pork and beef. We raised chickens for our freezer, but my sister said, “Why tie up freezer space.” We each have pressure canners so we chunked them up. I prefer the wide-mouth jars. They make getting the meat out easier. Bone them if you like, but the bone richens the canned chicken flavor and when you open a can, you can slide the bones right out. The breasts, I cut into smaller pieces. You should try to keep all the pieces about the same size, so you know they all process the same. You can even put up ground beef. As you stated, add the teaspoon of salt per quart jar or 1/2 tsp per pint.

I have been curing pork loins into (Canadian Bacon) ham for years now. Not as fine-grained as the hindquarter hams, but I buy the whole loins when there is a sale. Your spice mix percentages are what I have been using for a while now. your hams look really yummy. Happy cookin’ Charlie Foley sr.