Sounds good, as long as everything was allowed to cool before any cure was added... Poach, saute, etc.... combine the cure with cool stock or what ever, then add to the cool mix and grind, chop, blend and refer.... Cure starts to "break down' or something like that at around 130 deg. F.. Cure #1 works best at somewhere around 38-41 deg. F....
FWIW, cure MUST be added to cool meats etc....
SS, morning..... That mix sounds really good.... My mom made chopped chicken liver appetizers that were awesome.... sauted with onions and stuff and hard boiled eggs added..... OF COURSE all her recipes were secret.... I told her she would never see flowers on her grave if she took the recipes with her when she went..... She know that was kr@p and laughed at me and low and behold..... she took the recipes with her.... She gets flowers and more..... Oh well.... I probably couldn't do her recipe justice anyway...
Do you add schmaltz to that mix.... You are making me hungry......
Dave