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.

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”

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%)

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.

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…

At the NOLA kitchen I learned to use lard not oil in the roux, and stir, stir, stir (don’t answer the phone, door, etc.) just stir. Once it was as dark as Mississippi mud, then add the trinity, then the pope (garlic)…

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.

Thanks for starting this thread. My Wifey loves sourdough multigrain bread, it will be great to add to menu.

Sorry no pictures, but fired up the Traeger and 3-2-1 smoked 4 racks of ribs. I’m not a techno guy, but hooked the Traeger into the house wifi it pulled down the cooking schedule. Several hours later, my phone alarm goes off for me to rate how the ribs came out. Nice to not have to look when it was in the mid 20s outside.

At the NOLA kitchen I learned to use lard not oil in the roux, and stir, stir, stir (don’t answer the phone, door, etc.) just stir. Once it was as dark as Mississippi mud, then add the trinity, then the pope (garlic)…

Bourbon Peppercorn w/cheddar is tasty.

My first batch of bacon was too salty, I just rinsed and smoked, on my latest batch I soaked for a while AND before smoking I fried up a bit to see taste…Sample before smoking is my new rule of thumb.