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    2. alanburkholder
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    alanburkholder

    @alanburkholder

    Traeger

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    Location columbus, Ohio Age 56

    alanburkholder Unfollow Follow
    Veteran Yearling Traeger

    Best posts made by alanburkholder

    • RE: Is it ok to reduce seasoning amount?

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

      posted in Meat Processing
      alanburkholder
      alanburkholder
    • RE: What does everyone do for a profession?

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

      posted in Non-Food Related
      alanburkholder
      alanburkholder
    • RE: Drink of Choice

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

      posted in General
      alanburkholder
      alanburkholder
    • RE: What did everyone cook today?

      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.

      posted in Bragging Board
      alanburkholder
      alanburkholder
    • RE: Old recipe VS new

      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.

      posted in Meat Processing
      alanburkholder
      alanburkholder
    • RE: Vegan or Vegetarian Sausage

      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”

      posted in General
      alanburkholder
      alanburkholder
    • RE: Reasons to drive an old car

      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.

      posted in Non-Food Related
      alanburkholder
      alanburkholder
    • RE: What did everyone cook today?

      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%)

      posted in Bragging Board
      alanburkholder
      alanburkholder
    • RE: Drink of Choice

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

      posted in General
      alanburkholder
      alanburkholder
    • RE: Drink of Choice

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

      posted in General
      alanburkholder
      alanburkholder

    Latest posts made by alanburkholder

    • RE: What did everyone cook today?

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

      posted in Bragging Board
      alanburkholder
      alanburkholder
    • RE: Bacon

      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…

      posted in URGENT 911
      alanburkholder
      alanburkholder
    • RE: Interest in a licensed nutritionist having a blog?

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

      posted in General
      alanburkholder
      alanburkholder
    • RE: Drink of Choice

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

      posted in General
      alanburkholder
      alanburkholder
    • RE: What did everyone cook today?

      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.

      posted in Bragging Board
      alanburkholder
      alanburkholder
    • RE: Rookie Questions on Smoker Sausage

      I agree with Samspade, too hot.

      posted in Meat Processing
      alanburkholder
      alanburkholder
    • RE: Gardening, canning, pickling and everything related

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

      posted in General
      alanburkholder
      alanburkholder
    • RE: Encapsulated Citric Acid

      Can’t see why not.

      posted in Smoking & Grilling
      alanburkholder
      alanburkholder
    • RE: Bacon cure question

      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.

      posted in General
      alanburkholder
      alanburkholder
    • RE: Roll Call (Start Here First)

      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.

      posted in Roll Call
      alanburkholder
      alanburkholder