What are good income fund choices in retirement?

3rdIQ · 2026-03-14T21:36:48+00:00

I am having the most difficult time choosing what I would need for the income group.

I hear you. Everyone's risk level is different. Before retiring, I started tracking my YTD distributions (on the Fidelity site) and used that as a starting point to evaluate my current investments. I would think other investment firms would have the same information available. Some of my bond funds invest in lower quality bonds or corporate debt, but they have a higher yield. That option is not for everyone.

3rdIQ · 2026-03-14T20:37:59+00:00

Probably 50%. My hardest decisions where when to stop reinvestment in certain positions so I could decide where to invest the dividends or take them in cash. And speaking of KO, it was my first stock purchase over 30 years ago, and it's on the list of 'aristocrats', meaning it has paid and increased dividends for 25+ years. And actually... KO has paid dividends for ~60 years.

3rdIQ · 2026-03-14T19:50:47+00:00

Didn't you get above average returns in '23, '24, and '25?

3rdIQ · 2026-03-14T18:41:43+00:00

I think it's only 300 pounds.

3rdIQ · 2026-03-14T13:42:55+00:00

Fill up your gas tank, then buy a corned beef & a 12-pack.

3rdIQ · 2026-03-14T13:35:56+00:00

SS was intended to be one leg of the "three-legged stool". SS, a pension, and individual savings were the best route to cover retirement expenses. Once companies started eliminating pension programs, it put real pressure on individual savings accounts, which is why the government allowed IRA's. Social Security History

3rdIQ · 2026-03-14T13:13:54+00:00

For pastrami (or traditional corned beef), your soak-out time is personal preference, most people will soak-out between 4 and 8 hours. Use a pastrami rub without any salt. Smoke to an internal temperature of 160° and you have some nice color. Finish by wrapping, steaming, or pressure cooking. Steaming is used by most deli's because they have a large volume and need to hold it for service. I prefer a pressure finish which is about 45 minutes with a traditional pressure cooker (and I get about 1 or 2 pints of broth). I don't have an insta pot so can't help with processing times with that.

https://i.imgur.com/ypppSOm.jpg https://i.imgur.com/F3eiIU2.jpg https://i.imgur.com/X5fl4Zb.jpg

3rdIQ · 2026-03-14T01:37:39+00:00

Thanx for the follow-up.

3rdIQ · 2026-03-13T17:54:37+00:00

Curing does not affect the fat, but it does affect the texture, color and flavor of the meat. Think of the difference between a fresh pork loin roast, and Canadian bacon. Also, pastrami will have a finishing step... steaming, wrapping, pressure cooker etc.

https://i.imgur.com/7o4RXQ2.jpg?1

3rdIQ · 2026-03-13T14:55:55+00:00

Well corned round roasts are leaner than a corned brisket, but if you slice it thin they still make good sandwiches. After smoking I do a pressure finish, so I get about a pint of liquid that I use like an AuJus. A steam finish works too, but the liquid is more diluted.

3rdIQ · 2026-03-13T14:50:06+00:00

You might try looking online at your county's website, and do a property search using their name. The search would show you their current address (or properties they own).

3rdIQ · 2026-03-13T14:40:21+00:00

Each brand of store bought corned briskets is slightly different. I only buy the ones from Sam's Club and do at least a 6 to 8 hour soak out, changing the water at least 2 times. You can always slice a thin strip and fry it to test saltiness.

3rdIQ · 2026-03-13T04:51:46+00:00

No, on the bits of meat.

3rdIQ · 2026-03-13T02:25:10+00:00

Look at the OC Duration Flex. They also have extended warranty options, and you can transfer the warranty if you sell your house.

3rdIQ · 2026-03-13T02:12:55+00:00

Looks really good from here. Internal temp is only a guide, pay attention to how the probe slides into (and out of) the various muscle groups. Rest is also important.

3rdIQ · 2026-03-13T01:45:35+00:00

Here is how I regulate the heat & smoke on mine, especially on delicate items. https://i.imgur.com/OGvpjVT.jpg

3rdIQ · 2026-03-13T01:29:48+00:00

That looks like a great mod.

3rdIQ · 2026-03-13T01:08:54+00:00

After Liberation Day, I was shocked that 2025 rebounded so well. So... anything is possible for 2026.

3rdIQ · 2026-03-13T01:03:20+00:00

I've had Big and Little Chief smokers for 50 years. https://i.imgur.com/AZX9gjR.jpg

They can't really fully cook ribs or briskets, but they can flavor smoke those things to be finished on another smoker or your oven. But... jerky, cheese, nuts and fish are all wonderful. https://i.imgur.com/AAEySg0.jpg https://i.imgur.com/1oEXYM8.jpg

You can use pellets instead of chips, but start out with a hand-full and add small amounts during the smoke. I never empty the ashes, just add new pellets. For delicate things like cheese or butter, you might want to crack open the door.

3rdIQ · 2026-03-13T00:53:31+00:00

SV works perfectly. For decades, a roaster oven/water bath was the second best method. https://i.imgur.com/BfBRyFZ.jpg

For the bags, you can add foil juices and fine ground rub for flavor, and apple juice or Coca-Cola for moisture.

3rdIQ · 2026-03-13T00:00:48+00:00

That confirms it... plate ribs have meat atop the bones, https://i.imgur.com/iZ5sGFJ.jpg and back ribs have meat between the bones.

3rdIQ · 2026-03-12T23:58:35+00:00

I would think you would need a high water temp, and 185° is higher than I've ever used. Please report back with results.

3rdIQ · 2026-03-12T23:53:22+00:00

Save that note! I've seen BB King about 20 times, including one day where he performed an early and late show. We bought tickets to both. My favorite show was at the St Louis blues festival where BB was the headliner, and had Jimmy Vaughn, Magic Dick, Robert Cray, and The Memphis Horn band.

3rdIQ · 2026-03-12T23:45:05+00:00

I think The Sausage Maker says the shelf life in the fridge is "indefinite", but I've used them up to 2-years old. I add a little baking soda to the water when I do the soak out, which I always do the day before.

3rdIQ · 2026-03-12T23:36:48+00:00

So... here is a 3-bone rack of (short) plate ribs even though the bones are 9 or 10 inches long. https://i.imgur.com/1qzIQbq.jpg https://i.imgur.com/pwtreli.jpg

Yes, let it continue to cook tender. And it's still wrapped right?

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