Looks good but does look a bit dry. Trial and error will have you becoming a pit master in no time. I've been thinking about getting into Charcuterie and want to try making a home made prosciutto and some salamis and coppa.
This is a great website and forum (scroll to the bottom for link), lots of great info and pretty active. Now I just have to get around to building a curing chamber.
Making homemade sausage