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

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

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.

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%)

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”

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

I believe that Olive oil can go rancid over time, mineral oil will not.

alan

Although glass is heavier and breakable, plastic fermentation stuff scratches easily which becomes many a microbe’s new home.

Personally I think piggy fat tastes better, so removing the thicker beef fat should give a better product - preference only…

You need to look at the total meat to determine the percentage of fat. So in your example of 5kg (84/16)loin, you would need to add 1k of fat to bring the total meat to 6k and 30% is fat.

Hope this helps - remember the high school days saying “when would I ever use these ratios in real life?”

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

1. just a thought but soaking the chips so they smolder and smoke, instead of burning?
2. increased moisture may help stabilize the temp
3. an internal fan
4. dry the meat by running without the chips for an hour or so at 130 (prop the door open perhaps), then add the wet chips

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%)

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”

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

I would go with a Walton’s brand. I bought their cheaper off brand 7lber, and noticed that the crank gets in the way, the piston’s attaching screw stripped out (I had a helicoil put in to fix that). The handle wanted to come off the spline, no matter how tight the set screw was (had to drill through the handle), but works now… Should have gone with Walton’s brand…

Typically not a fan of meatloaf, but this sounds good.

yes indeed, I do.

perhaps to hold down the cabbage for sauerkraut

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.