-=> Mike Powell wrote to RUTH HAFFLY <=-

 RH> We were members of AARP for a bit, until we found out their political
 RH> stance. It disagreed with ours so we dropped it.

 MP> For those who might be curious, were did you find the info on AARP's
 MP> political stances?

I don't think they have published a manifesto as such. I have a "hard-
right" friend who claims that their support of some common-sense programs
like Medicare for All are too "leftist".

Leaving politics behind as off-topic lets get back to a recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: How To Smoke Bacon *
 Categories: Pork, Herbs
      Yield: 8 Servings
 
  1 1/2 c  Water
    3/8 c  (6 oz) Kosher salt
      1 tb Pink salt #1
    1/4 c  Maple syrup
    1/4 c  Truvia or Splenda brown
           - sugar blend
           +=OR=+
    3/4 c  Brown sugar
      4 cl Garlic; peeled. pressed
      2    Bay leaves
  1 1/2 ts Dried thyme, oregano or
           - sage or a blend
  1 1/2 ts Black peppercorns
      1    Lemon; juice only
      1 c  Ice
      5 lb Boneless, center cut, pork
           - loin roast
 
  * "Canadian" bacon, that is - UDD
  
  Boil water, then simmer. Add all ingredients except ice
  and meat, stirring until salts and sugars dissolve.
  Remove from heat and add ice; let cook for one hour.
  Seal into a gallon-size 2-layer zip-closure bag; chill
  for 1 hour. Add pork loin; reseal. Chill for 2 days,
  turning every 12 hours.
  
  Remove loin from bag, rinse and pat dry. Discard brine.
  Place loin on a baking rack over a pan; chill for 24
  hours.
  
  Start lump charcoal in smoker or kettle barbecue. Vent to
  reduce temperature to 225§F/107§C. In kettle barbecue,
  heap coals on one side and placea pan of water beside
  them. Put loin - on baking rack and pan -- on opposite
  side. (In Big Green Egg, place ceramic shield over fire.)
  Slowly drop a handful of soaked wood chips onto coals.
  Drop more every 30 to 90 minutes, as needed to reduce
  fire temperature. Smoke until internal temperature
  reaches 150§F/66§C, about 5 hours.
  
  Remove loin, allow to cool, then refrigerate. Slice on
  next day. Freeze excess.
  
  Recipe by: Scott Turow
  
  AARP: The Magazine | June/July 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... 32 of the world's top 33 economies have Universal Health Care. Who doesn't?
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