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

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”

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…

Jonathon
Thank you, just what I was after.
Alan

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

GWG8541

GWG8541 said in How to Make Homemade Dry Rub Bacon - Recipe:

alanburkholder did you dry it on your Traeger?

patted dry with paper towels then onto the traeger. Apple wood until internal temp was 137…

Made my first 6 lbs of dry rub bacon, I only rinsed the bellies after 6 day, rather than the soak, rinse, repeat - boy it was salty. I should have read the instructions more carefully…

YooperDog

nope the spyder only came with a manual transmission - most were 4 speed, but occasionally there would be a 3 speed.

I’ve had several corvairs over the years with the 2 speed powerglide (aka powerslide) transmission usually with a gear selector (forward, neutral, reverse), but one with the push buttons.

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

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.

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”