@21cedar I’ve never done anything like that. I’d imagine it’d give you both some sweetness and some smoke? My worry would be how much sweetness? Simple Syrup can be overly sweet for meats!

@21cedar I’d go with silicone. I was going to suggest the Beyond products as well. One of these days I will get around to buying some to compare to the real thing.

@21cedar Austin did something like this here https://www.youtube.com/watch?v=1927KOslUNg where he tried out some of the specialty mixes, it’s not exactly the same thing though. Just thinking quickly on which would be good for putting it on the rim of the glass I would think any of the Noble Finishing Salts and I would think the Habanero Lime Snack Stick or Jerky Seasoning as it has a high salt content and some heat and lime to go with that.

@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!

@21cedar Right now there isn’t any way to know. If you want to send me some requests I will let you know. It might not be a bad idea for me to go through all of them and list out on the website if the particle size is Small, Medium or Large. For now though just send me shakers you have questions on.