Recent content by mj-air23

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  1. mj-air23

    Venison Bacon With A Twist.....

    MossyMo, It's been awile since I have been posting on the site. I have glanced in from time to time tho... Yea, I tried some hi-temp cheese and added some extra coarse ground pepper. I think it is my best batch so far. I really like the taste of the cheese in there, even though I probably...
  2. mj-air23

    Venison Bacon With A Twist.....

    HEY ALL! It's been awhile since I posted but I pulled the last of my venison out on Friday and decided to make some bacon and give it a little twist. I only have pictures of the product after smoking(sorry) but here are some pictures. I followed Curly's recipe and added some hi-temp cheese to it...
  3. mj-air23

    GOSM Mod

    This is what I put on my GOSM...works like a champ and I get get the temp down to 130 degrees. here's the link: http://bayouclassicdepot.com/nv108p_...urner_part.htm
  4. mj-air23

    Shelves for a GOSM

    ALSO TRY: http://www.cfmcustomercare.com/content/maintenance.cfm
  5. mj-air23

    Shelves for a GOSM

    TRY THIS LINK: http://epod2000.com/great_outdoors_smoker.htm IT MIGHT BE WHAT YOU ARE LOOKING FOR....
  6. mj-air23

    Lead Found in Venison

    WELL SAID MOSSY...
  7. mj-air23

    Taco Sausage

    Thanks Mulepackin...I plan on making it with venison and pork... I will give this a try!
  8. mj-air23

    Taco Sausage

    If you would be so kind sir, that would be great. I had wondered about Chorizo myself. I would be looking at a 25# batch or smaller. Thanks Mulepackin'.
  9. mj-air23

    Taco Sausage

    Has anyone ever made a Taco Sausage? I am wondering if a person just uses taco seasonings, cure and some meat binder if it would turn out desirable. Any recipes out there?? Thanks guys!
  10. mj-air23

    Venison sausage question......

    I think pork butts are the pork of choice to use when making venison sausage, however, I prefer to use pork trimmings. I just made 75 pounds of different varieties and I bought pork trimmings at my local butcher for $1.09 lb. compared to $1.27 lb. for pork butt at Sam's..Why pay for the bone?? I...
  11. mj-air23

    question on my venison sausage

    I actually left my last batch of Venison Bacon in the fridge under Saran wrap for 48 hours instead of 24 hours, due to a backup on my smoker, and it actually took in more of the seasoning and tasted better than the first batch I made. I see no problem with it..Good Luck with the Summer!
  12. mj-air23

    Sausage Weekend! Venison Bacon, Salami Q-views

    I used meat binder and powdered milk in the mixture for the Salami and it has excellent texture. I followed Salmonclubbers lead. (Thanks!) I sliced the Venison Bacon thicker this time and added an ounce of CBP and I really like this better than my last batch. We had BLT's last nite and they were...
  13. mj-air23

    Sausage Weekend! Venison Bacon, Salami Q-views

    Thanks everyone for all the great comments, advice, and encouragement. This forum has made all the difference.
  14. mj-air23

    Smoked London Broil w/ Q-view

    Sensational looking pics Abelman! That food looks awesome...great job!
  15. mj-air23

    GOSM running to Hot?

    This is the valve I put on my Gosm...it is from Bayou Classic. I could not get the temp below 200 degrees on mine either. I smoked this weekend and had it down below 130 degrees. Works great...here's the link: http://www.bayouclassicdepot.com/nv1...urner_part.htm There is also a thread on this...
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