Recent content by keahunter

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  1. K

    Red Wine Salami question

    Thanks! Great suggestions. I appreciate it.
  2. K

    Red Wine Salami question

    Hey Chopsaw, the results are that I didn't die. lol. It came out very tasty. Only issue is, I suppose from letting it sit in the fridge for a week, the first layer under the casing was pretty dry and tough. When it was done smoking, after the water bath to cool it down, i wiped it down...
  3. K

    Red Wine Salami question

    Thanks for responding. It's mid-smoke so I'll wipe after. As long as it doesn't get me sick I'm good. 🙃
  4. K

    Red Wine Salami question

    Thanks Chopsaw. Yes, they are perforated casings. I also thought that was a long pre-smoke hold time. The recipe (video) says anywhere from 3-7 days and this was the first opportunity i had to smoke (6 days after stuffing).
  5. K

    Red Wine Salami question

    Here you go Chopsaw
  6. K

    Red Wine Salami question

    Hello all. I am making a red wine (cooked) salami based on a recipe from Duncan Henry on youtube. The recipe calls for letting the salami sit in the fridge for anywhere up to a week. I let mine sit for 6 days and am about to start the smoking process. When i took it from the fridge, i...
  7. K

    Had to stop smoking

    That is fantastic news thank you all so much I appreciate it
  8. K

    Had to stop smoking

    I was making a batch of sticks today and ran out of time when the sticks went into stall at 138ﾟ. I let them sit there for about two hours but had to leave the house so I turned them off and stuck him in the fridge. How awful will it be if I start heating them up again to reach an internal...
  9. K

    Thai sweet and spicy sticks recipe tweak advice

    Hello! I made some sticks using a recipe that i found and they came out really good. I want to tweak the recipe in the next version to include soy sauce (for more thai flavors). I am concerned with the salt content, however. How much would you lower the salt (and water) to account for the...
  10. K

    Setting Auber PID Temp, Time, and Other Values

    Thank you!!
  11. K

    Thanks!

    It's my pleasure! I hope you and the family enjoy it
  12. K

    Game changer

    I am fairly new to smoking and sausage making. I am using an MES30 and have been less than pleased with the performance and results that i have been achieving. Based on suggestions from here, especially from Tallbm, I got an auber pid. All I can say is, WOW. What a difference. It's like a...
  13. K

    Looking for venison

    Hi Alsta, I'd be happy to give you a few pounds of ground for chili (ate my loins already). However, i'm in North Jersey. Are you ever up this way? Keith
  14. K

    Auber or Inkbird?

    I can do the "get drunk" part, not so sure of the "on my head" part....it's usually on my a**. Thanks for this summary. I will perform the surgery on my MES30 today and then try this out...hoping for the best and know that when i can finally figure it out, i'll be a much happier smoker for it.
  15. K

    Auber or Inkbird?

    Hello all...so I just got my Auber 1510 and can't wait to use it. However, I looked at the instructions and feel unqualified. lol. Like I should have stayed in school for my electrical engineering degree :)
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