Tom from Utah

  • Hey Austin, this is Tom from Clinton, Utah. I have qyite a few years experience (and not all good) with BBQ, hunting, meat processing, sausage/jerky making, grilling, and smoking. Definately not an expert but love doing it and feeding friends & family. I think my favorite meat snack is venison summer sausage, I use a recipe I got many years ago and still love it today. I have several smokers and grills in my arsenal, my most recent one is a Traeger pellet grill/smoker, once you get over the price, the thing is a beast, you can do anything & everything on it, love it. Also have 2 verticle propane smokers and 2 standard gas grills. Like I said, I love to grill & smoke things, my neighbors all put their grill up for winter…such a waste, once you’re fired up the snow melts away, love it.textRe: Roll Call (Start Here First)

  • Admin

    @Tomg Man, 5 grills and smokers…I think I need to buy a couple more now to catch up!
    Grilling is definitely an all year affair in my book as well!
    Welcome to the community!

  • Austin, Do you have a spot on the site where the recipes are printed? I have to try that better bacon potato pie, thanks.

  • Admin

    We didn’t put the recipe anywhere besides in the video, but I’ll go back and edit the original post there, and put it here as well…

    Better Bacon Potato Pie Recipe


    2lb Smoked Bacon
    Peeled Potatoes (thinly sliced)
    1 shaker Better Burger Seasoning
    1 shaker Bacon Cheddar Ale Dip Mix
    1 shaker 5ive Pepper Blend
    1 bag Sharp Cheddar Cheese
    8oz Cream Cheese
    1 9in pie pan


    Lay pieces of bacon in the pie pan with half the piece hanging over the edge (watch the video to see exactly how we did it)
    Place 1 layer of potatoes slices in the bottom of the pan
    Sprinkle Better Burger Seasoning over the sliced potatoes
    Mix approx. 3 TBS of the Bacon Cheddar Ale Dip Mix in soften cream cheese
    Add layer of cream cheese mixture and sharp cheddar cheese to pie pan
    Repeat layering potatoes, Better Burger, cream cheese, and cheddar cheese until pan is full
    Wrap bacon pieces back over the top of the pie pan to cover the potatoes and cheese
    Sprinkle 5ive Pepper Blend seasoning on top
    Place pie pan inside of another pan or tray (in case of overflow from bacon grease) and place in the over at 350F. Cook approximately 1.5 hours, or until potatoes are tender and bacon is crisp.
    (if the bacon starts to get too crisp for your liking and the potatoes aren’t done, try placing a piece of aluminum foil over the top of the pan)

  • Thanks Austin. I think this is going to have to be tried in a Dutch oven out camping, can’t wait, but oh crap, I don’t have the shaker spices on hand, need to get them ordered. So I guess I will have to wait a bit, darn.

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  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.



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  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

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  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

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  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

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