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  1. bobdog46

    First time Stuffing Any Sausage

    I make a lot of venison sausages and my only suggestion is to change 50/50 deer / pork mixture to 70 deer / 30 pork. Just my 2 cents from experience.   Now that you started, I am sure you are hooked !!   Happy Smoking !!
  2. bobdog46

    Smoked Bourbon Pig Candy w/ Q View

    I had to do a second batch - More Q-View - Everybody on this forum needs to try this - Thanks again Jeff (SMF) for this idea.
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  9. bobdog46

    Smoked Bourbon Pig Candy w/ Q View

    PUT WATER IN THE PAN TO PREVENT THE FAT DRIPPINGS FROM BURNING --- IT MAKES A LITTLE MESS THAT NEEDS TO BE CLEANED UP -- IT'S ADDICTIVE BACON  !!!! 
  10. bobdog46

    Smoked Bourbon Pig Candy w/ Q View

    better w/ thick bacon - spicy - sweet --  I will send you a sample -  i have some vacuum sealed and frozen.  THIS IS GOOD STUFF !!!! 
  11. bobdog46

    Smoked Bourbon Pig Candy w/ Q View

    This was so good that im doing another pound of bacon tonite before a total cleanup.  I will post more Q- View of the second batch. Does anybody know if I can vacuum seal and freeze this stuff if i have leftovers ?? I'll give it a try.  If you could sell this stuff it would outsell jerky ...
  12. bobdog46

    Smoked Bourbon Pig Candy w/ Q View

    I had a pan with some water in it to catch the drippings but it still had some glaze and drippings that missed the pan. Plus, I pulled the grate out to brush the glaze and some dripped on the deck. The pig candy is worth the clean up. 
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    Smoked Bourbon Pig Candy w/ Q View

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  14. bobdog46

    Smoked Bourbon Pig Candy w/ Q View

    I received an a e-mail yesterday form SMF(Jeff) with a recipe for Pig Candy.  It looked delicious and I gave it a whirl. I adjusted the ingredients a little bit.   I started with 1LB bacon in the smoker for 45 min @ 250 deg w/ apple wood smoke. Then I mixed in a bowl 1/2 cup dark brown sugar...
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