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  1. jipnsmoke

    I'm making Walton's brand Ground Formed Bacon with some Qviews.

    ​Thanks AB, I am happy with the out come. Could of been very negative.
  2. jipnsmoke

    I'm making Walton's brand Ground Formed Bacon with some Qviews.

    Ok now slicing up all the  formed pork bacon. These loaves did alright, I had them on cookie cooling grates in the smoker. Cooking mats would of been nice. I think that's what they are called. Like silicone screen. Some more pork formed bacon. All vacuumed pack, ready for the freezer...
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  7. jipnsmoke

    I'm making Walton's brand Ground Formed Bacon with some Qviews.

    Here's the venison sliced up. Sliced on a 45 degree angle to get some wide slices. Was happy with what I could save. Started with 4 pounds. Finished with 2and1/2 Pounds. Venison during smoke process was falling through the cooking grates two inches or more. The bag on the left is the meat...
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  11. jipnsmoke

    Did I break my bacon?

    Looks great. Good job, well done. Yep slicers are so nice to use and come in handy for kinds of slicing jobs..
  12. jipnsmoke

    Did I break my bacon?

    Getting nice color to them Good job.
  13. jipnsmoke

    I'm making Walton's brand Ground Formed Bacon with some Qviews.

    I should get some pretty good bacon strips out of these. Well I let you all know in a couple of days how good it is.
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  16. jipnsmoke

    I'm making Walton's brand Ground Formed Bacon with some Qviews.

    Yes, was able to salvaged quit a bit. AB. MossyMO, Yes you are right on everything. Adding pork fat is a waste. I cut the big piece in half and it turned out ok. Just happy I didn't have a grease fire lol. I did a little taste test and it was pretty good flavor. In a couple of days when I slice...
  17. jipnsmoke

    I'm making Walton's brand Ground Formed Bacon with some Qviews.

    ​Well I took another look at the recipe and it did say make 1 to 2 pound loafs. And cooking mats would of helped. Learn as we go along.
  18. jipnsmoke

    I'm making Walton's brand Ground Formed Bacon with some Qviews.

    Well after 5 hours of smoke I had to open smoker door and take a peak. What I found was bottom rack was done internal temp 148. Pulled. The top racked drained onto 2nd. rack and center of formed bacon is way under temp about 110 degrees on 2nd. rack. Switch racks around. Increased heat to 190...
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