It shouldn’t change safety wise so long as you keep the cure (pink salt) at the recommended rate.

Got my degree in High School math education, didn’t teach, got into accounting (CPA), and Christian ministry as a pastor.

Stopped in yesterday, to find Buffalo Trace & Weller (Antique + ?) one bottle limit (not of each) so took the Weller.

Sorry no pictures, but a couple of slabs of St. Louis style ribs with Kona Coffee rub, six hours in the Traeger (but that wasn’t enough so another 4 hours in the oven) - falling off the bone. Collard greens with smoked trotter, blue cheese slaw, and cake like corn bread.

I’m also lactose intolerant…Dry milk powder is a binder to keep the sausage together, reduce “fat out” during smoking, etc. Sure gel is a well known binder that has the milk powder in it. Carrot fiber is a non-dairy alternative that I’ve been using. I think there is also a soy based product, but I’ve not used that.

as Aunt Voula says in My Big Fat Greek Wedding… “What do you mean he don’t eat no meat? Oh, that’s okay I make lamb”

Too much electronics in the new stuff, I’ve got a 1963 Corvair Spyder Convertable (150 turbo) that occasionally hits the road. 52000 miles on the odometer (well that doesn’t work)… but the car drives fine. I’d even take Ralph Nader for a ride if he would dare. I even have seat belts in the back seat (not stock though) for those concerned with safety.

Soju is a fermented sweet potato wine, favored at times (grapefruit, maple, and others), otherwise clear and sort of like watered down vodka (sold at 14%)

The alcohol content is dependent on the distillation process and the evaporation rate in the cask during aging (angel share), in these batches.

that was a great documentary, amazing the politics involved in the production & distribution of our beloved brown liquor…

Thick cut pork chop last night BBQ 3000 from penzeys and an hour on the traeger along with some bok choy.

Yes, fat to fat side, lean to lean and rotate daily… then rinse, rinse, and rinse some more… fry up a piece, and rinse more if necessary… smoke away…

So long as I can still hear about the nitrated pig products…

I’m so sorry. It really hurts to lose a pet, as they aren’t just another animal, they become part of the family.

Sorry no pictures, but a couple of slabs of St. Louis style ribs with Kona Coffee rub, six hours in the Traeger (but that wasn’t enough so another 4 hours in the oven) - falling off the bone. Collard greens with smoked trotter, blue cheese slaw, and cake like corn bread.

I agree with Samspade, too hot.

So sorry for your loss. Our furry family members are dear to our hearts.

Can’t see why not.

After my first batch was too salty, I’ve said never again… I take a sampling and cook it on the stove, post rinse, prior to smoking. If it’s still too salty, rinse, rinse repeat.

Welcome aboard. I’ve had my Traeger for just over a year now, hoping it lasts for 20. I love the community,Walton seasonings and education.