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Zaterain has an awesome seasoning product. We also use it often, sometimes a tablespoon or two at a time for small quantities. If ya like cajun, this is for you. The powdered shrimp and crab boil mix. Great with crawfish. I have even used it seasoning meat for the grill or smoker. Spicy ........

I do the high mountain cure and have let mine go as much as 20 days. I have done pork butts and now only do loins. Nobody has died yet and is an awesome finish product. The reason I do it for so long is that the whole pork loins are thick. If the seasoning you are doing has Morton Cure stuff in...

Is this like a side dish or all in one type meal?

Personally, I don't ever add salt to rubs. You can do that at the table.

How about an exact recipe for this cold slaw that can be tweaked to our liking? I like the idea also of using buttermilk but have never used it in cold slaw. So give it up guys.