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  1. DSCN1250.JPG

    DSCN1250.JPG

    • jipnsmoke
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    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  2. DSCN1248.JPG

    DSCN1248.JPG

    • jipnsmoke
    • Media item
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    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  3. DSCN1247.JPG

    DSCN1247.JPG

    • jipnsmoke
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    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  4. DSCN1249.JPG

    DSCN1249.JPG

    • jipnsmoke
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    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  5. jipnsmoke

    Did I break my bacon?

    Also the fat wont render start to melt. If keeping temp low.
  6. jipnsmoke

    Did I break my bacon?

    ​I can only tell you how I did my pork bellies. Some where I read meat will absorb smoke better around the temp of the live animal, I know sounds crazy. I smoked mine for about 7 hours at a temp of around 100 degrees. Was easy to keep temp down around 100 in the winter. Put in fridge two days...
  7. I'm making Walton's brand Ground Formed Bacon with some Qviews.

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

  8. 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...
  9. DSCN1241.JPG

    DSCN1241.JPG

    • jipnsmoke
    • Media item
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    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  10. DSCN1239.JPG

    DSCN1239.JPG

    • jipnsmoke
    • Media item
    • Comments: 0
    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  11. DSCN1238.JPG

    DSCN1238.JPG

    • jipnsmoke
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    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  12. DSCN1236.JPG

    DSCN1236.JPG

    • jipnsmoke
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    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  13. DSCN1235.JPG

    DSCN1235.JPG

    • jipnsmoke
    • Media item
    • Comments: 0
    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  14. DSCN1232.JPG

    DSCN1232.JPG

    • jipnsmoke
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    • Album: I'm making Walton's brand Ground Formed Bacon with some Qviews.
  15. jipnsmoke

    Double Smoked Ham (Bear Style)

    Bear, just want to say I did a shank ham as you did with the basting pan on top. Turned out great. Self basting. You are the man. lol Thanks for your post. I don't know how to give you points but I would give 5 for that idea.
  16. jipnsmoke

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

    ​Thanks Al, Not meaning to break any rules. But with the names will still help. Do you have any favorite places? That is other than here. Any way thanks for the insight. Jim
  17. 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...
  18. jipnsmoke

    Going out on a limb

    ​JAustin,  Enjoyed the post. Great pics, Great sausage and Great smokes. Makes a man smile. Good Job.
  19. jipnsmoke

    Kielbasa Recippe

    Good luck John, let us know how it turns out.
  20. jipnsmoke

    Snack Sticks - AC LEGG #116 with some additions to crank it up a notch...

    ​I drop two temp probes through the vent. One to measure inside temp. and the other probe in the meat. I don't rely on built in prob. They will mess up and when is the question. Just my input. Hope it helps you. Good luck
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