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.

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.

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”

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.

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%)

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)…

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

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?”

Jonathon
Thank you, just what I was after.
Alan

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.

Traeger arrived Friday and assembled with my wifey. Saturday two racks of ribs on the maiden voyage, along with Chinese eggplant, and baby broccoli - sorry no photos

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…

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

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

Sorry no pictures, but 10 lb Andouille and 10 lb of Bourbon Peppercorn snack sticks with cheddar.