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  1. jipnsmoke

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

    I read Curley's and Owen's ground form bacon recipes and Walton's recipe is little different. Add a lot of pork fat. For a 25 pound batch Recipe calls for 10 pounds of (pork, venison or Beef) and 15 pounds of pork fat. I know fat is our friend for flavor but. Wow. Ok my butcher shop was happy to...
  2. jipnsmoke

    Sharing a list to help look for equipmnet, spice mixs and seasonings ect,

    I like to come up with my own recipes but then have to try some new things. And where to look for those things. I needed a 10mm ss tube  for my stuffer. I found on @ Walton's half the price as other places. Start a list of where to look for things you may need or want to try. If this is the...
  3. jipnsmoke

    Kielbasa Recippe

    Wondering if any one here has tried this recipe for Kielbasa. I've tried different ones but not satisfied yet. LOL Comments on this one before I make it is appreciated Ingredients 4 lbs. ground pork shoulder 1 lb. ground beef 2 cups ice water  I did 1 1/2 cups of water.  after making the...
  4. jipnsmoke

    Buying a Masterbuilt Model 20070910 Digital Electric Smoker mes30 ???????

    Hello every one. Trying to find a good Masterbuilt electic smoker is hard to find right now. Well around $200.00 any way. I have been using an LP unit for years. Had trouble with lp unit (gosm)  this harsh winter. Answer to problum insulated electric smoker I hope. Looking at buying...
  5. jipnsmoke

    What's the best way to freeze home made polish sausage?

    If you don't have a vacuum sealer, whats the best way to freeze. The reason I ask is I made some sausage links and froze them in a freezer bag. They were covered whit ice and ice crystals. Don't know if that really hurt them or not. Should I individually rap them with plastic rap and then put in...
  6. jipnsmoke

    Ok jerky from the smoker first time with q-veiws

    I got to try jerky from the smoker. I have a great marinade I use with dehydrator so that part is covered. Going to smoke around 160 to 170 degrees. Marinaded the meat over night. Put in the smoker around 9:00 am this morning. Using hickory and mesquite wood. Will update as we go.
  7. jipnsmoke

    Boston Butt How Long??????

    [I have a GOSM 3405GW smoker.Smoked some London Broils and did the 123 pork ribs and all went great. Only used the door thermometer for internal heat and a nice digital meat prob for the meat. Now I got my first try at a Boston Butt it was 6 and 1/4 pounds. Figured 9 to 10 hours to do. And that...
  8. jipnsmoke

    Smoking a pre cooked ham Question

    I've read some post on precooked hams and one thing I wanted to ask, Be for smoking should you take off the outer casing so the ham will get better smoke??? Some casings are very tough. Makes you wonder if made from plastic lol.
  9. jipnsmoke

    Can I resmoke a turky breast (Honeysuckle Smoked)

    Before I got My Great Outdoors Smoky Mountain Gas Smoker I had baught a smoked turky breast. Never had one before. Thought I would thaw out and put in the smoker. Has anyone done this or am I crazy??
  10. jipnsmoke

    Need suggestions for London Broil

    I'm new to smoking and need some help here. I have a good rub I use when I grilled my London Broil. Should be ok for my new smoker? But what temp is best for smoking and what temp to take it out? Wrap? I've read low and slow. Any suggestions welcom. Thanks
  11. jipnsmoke

    New smoker in Ohio

    Hi All, got a Great Outdoors Grill Co. 34" Smoky Mountain Gas Smoker Model No. 3405GW from my wife for x-mas. Bless her. Tried to smoke once on my gas grill with little success. My wife must of remembered. I've signed up for the five day course. And have been reading allot so I can make her...
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