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My foodsaver is about 6 years old, I use it all the time.I would go to foodsaver.com look under accessories and buy the foodsaver center,the sealer sits on it and it holds 2 rolls in back and unrolls under the machine and then has a slide that has a razor on it to cut the bags nice and straight.
I smoked the boneless hams for 6 hours at 225 untill internal temp was 145 then wraped in foil and let rest for hour.
I am still trying to figure out how to q-veiw, when I upload pic it says pic to big. I think I have to set my camera to the lowest setting
Yesterday I smoked a deer hind quarter, 1 section sliced and made into jerky smoked for 3 hours it was great the other 2 sections marinated for 2 days in, Smoked Deer Ham
1 – 5 pound venison butt, neatly trimmed.
½ cup worcestershire sauce
1 cup prepared Italian salad dressing
1 tablespoon...
I like the skin crunchy so I smoke them untill they are almost done then put them on the gas grill on high, watching and turning them,then toss them with your favorite sauce, I also read here someone smoked them and then put in deep fryer for about 5 min,I am going to try that next time
Hello my name is Phil I am from around the Flint Mi. area,I have been grilling and smoking on my weber for a long time, I pucased a smoke hollow smoker in nov. that is when I started reading in this forum, I have learned plenty, and have aplied your knowledge to what I already knew, I have...
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