PetersCreek

Another user of the Original Bradley Smoker here. I recently purchased the Cold Smoke Adapter but have only had one occasion to use it so far this winter. It will undoubtably see some action this spring and summer, since I want to try my hand at making Lachs. Other than replacing a faulty temperature control, my only DIY project was to make a rack from which to hang charcuterie goods.

Howdy from a new member, RNF. I got my start in charcuterie about 3 years ago and have been hooked ever since. As explained on Len Poli's site, dry milk powder helps minimize shrinking and aids moisture retention but I think that's mostly in cooked sausages. If you do want to make a substitution, you could try soy protein concentrate...unless that's also an allergy concern...at the low end of the range suggested on Len's site. I've had good results with it but admit I've never used it in a dry-cured product.