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  1. blzafour

    Hog Rings

    Thats how I tie off my summer sausage... I use some butchers twine and twist the casing as tight as I can get it with some needle nose pliers and then have my son double tie the end I am holding with the pliers! He ties off the casing right below the needle nose pliers.... It works out really...
  2. blzafour

    Landjaeger

    You are right .... pressing them with a board will get you a more uniform thickness and thenn they will smoke at the same temp. or there abouts! I don't press mine with a board... I do it by pressing with my hand and then pinch off the desired length of Landjaeger to be smoked. I don' t smoke...
  3. blzafour

    Landjaeger

    You must be looking for something like these. I get mine from psseasonings. They got the seasonings for Landjaegers.... Are you making them out of venison? Thats how I did mine. I am going to be smoking some this w-end. They do come out really good! Here's some pics of some I have done in the...
  4. blzafour

    First Attempt at Summer Sausage! (Long)

    I use Pork Trim with my venison summer sausage.... I am smoking some as I type this! I use 10#s of pork trim to 15#s venison. I also partially freeze my meat when I am going to be grinding it.... It helps alot. I use a 3/4 horse power grinder to do all of my meat grinding. Not a problem at all...
  5. blzafour

    GOSM Temperature gauge....

    My temp. gauge on the door of my GOSM (model # 3600) is way off. About 60* off! I have tried to calibrate it in boiling water with no luck. Where can I get a new temp gauge that will fit in the door where the existing one is now? You can actually see the red temp. gauge in my signature pic...
  6. blzafour

    Deer Summer Sausage

    LOL!!! They are good .... now I got to go get myself some. Haven't had any in awhile. They do work real well when used in venison summer sausage! For some reason they don't melt! At low temps!!! 170* or so for the smoker temp. And internal at 155* !!! And they make for a nice finished product. Blza
  7. blzafour

    Gas smoker/snack sticks

    I use chunks of wood instead of chips.... you get a longer smoke out of chunks. You will burn through chips faster than you will with chunks. I can get a full wood box to smoke for 2 - 2 1/2 Hrs. before it is all used up. Good luck! Blza
  8. blzafour

    Deer Summer Sausage

    I live in Wisconsin so I use what is called cheese curds in my Summer sausage. It doesn't melt like regular cheese will and then leave a void where the cheese use to be in the sausage.....or you can use high temp. cheese. Good Luck! Blza
  9. blzafour

    sausage making tricks ...

    I do something similiar to the clamp that was mentioned above.... My mahogany casings I get for doing summer sausage come pre-tied on one end. After I have the casing stuffed I start to twist the open end of the casing til I can't hold on to it with out slipping in my fingers ..... then I have...
  10. blzafour

    GOSM and jerky

    Dukeburger, That looks like some good tasting jerky. Hey, I noticed you are from Snelgrove, On. How far are you from Wawa, On? I got Family that live up there and was wondering how far you are from Wawa. Take Care, and Happy Holidays! Blza
  11. blzafour

    Hey All! Newbie from North Central Wisconsin!

    Hi Julie, you will be able to learn all you want to know here!! I live down by Wi. Dells... I actually live in Reedsburg. Welcome!!! and have fun smoking. Blza
  12. blzafour

    Venison Bacon, need help today 11-9-09

    I have always made Venison Bacon out of ( 9.5Lbs) venison burger and (3 Lbs) pork trim. I get my seasonings from www.psseasonings.com . It is easy to make with the instructions that are right onb the package. Smoke it with some apple wood or hickory wood and you got some good eatin'...
  13. blzafour

    $135's... Nice find!!!

    Th smoker doe's real good .... after I did the needle valve mod on it. She was way to hot to do Venison sausage when I got it home. It was around 225* on low... now she is at about 110* on low and can get it up to about 225* on the highest setting. I did some snack sticks in it and they came out...
  14. blzafour

    How often do you add more chips/chunks?

    How far is your wood box from the burner. I had this same problem and had to modify my rack that my wood box sits on..... I got my wood box about 1.5"s - 2"s from the top of the burner. On low, I got smoke in about 20 mins or so. Maybe lowering the wood box will allow you to have smoke sooner...
  15. blzafour

    GOSM thermometer

    Surgem7, Thats exactly the answer I was looking for. I thought you should be able to calibrate it. Thanks for the Input! Blza
  16. blzafour

    GOSM thermometer

    I got a GOSM with a stock thermometer on the door of the smoker that is way off.... about 50* to high. Is there any way to calibrate or do I need to get a new thermometer. Thanks,BLZA
  17. blzafour

    Where do you buy your sausage seasonings?

    Here is where I get my seasonings from www.pseasonings.com turns out a very good product.
  18. blzafour

    GOSM I Steal I Got From Craig's List for $35.00

    Real nice find.... you can't pass up on them good deals like that. I got my stainless steel smoker at a yard sale for $135 one day this summer. Blza
  19. blzafour

    How many smokers do you have?

    I got two smokers for now. I got a 36" GOSM and a 48"Cabela's stainlesss steel smoker. Got to have a back up!!!
  20. blzafour

    Pepperoni Snack Stix

    Looks awesome to me! I got to get mine done too! I got the pork trim the other day, now all I got to do is get busy.I'm gonna do up 12.5#s of Venison snack sticks. Hopefully this week I can get them done. Blza
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