Recent content by octane2009

Welcome

I was thinking it might not be necessary, Just wanted to confirm Thanks

I am trying to figure out when smoking sausage in my masterbuilt with Auber PID and MES cold smoke gernerator. Should I use a water pan?

Happy New Year SMF members :grilling_smilie:

I don't know wtf happened but they sure are good   

I started at 130 and cranked up 10 deg at a time. That last post was at around 9pm I started at 7:30 am They are just reaching the IT of 153 at 4:15am I guess we will see soon

Hey guys I am making my 3rd batch of summer sausage. However this time I am Hanging it inside my MES40. I ramped it up from 130 I am a 172 currently (Built in thermometer and real temp off about 13 degrees) I just checked on sausage and noticed pan under sausage has a grease on it? I am not sure...

Casings a bit tough but they taste good. Think they cooked to long.  But the cut is there in the middle.

I have 2 more degrees I put a good thermometer in the top of the MES40 and it was about 12deg off I bumped it to 183 and thigs are looking much better. the sausage casings are I belive 35mm. Will take pics shortly and post.

I am trying to make smoked Kielbasa sausage. I has been on the MES40 since 12:00 pm today and now it is 8:45 pm and is still only 145 Deg  IT.??????????????? 

Looks Great

Perfect they were doing SS this way.

Perfect they were doing SS this way.

Batch Number 2 was way better than the great first batch of summer sausage. I added cheese in a few and peppers in a few but the flavors were awesome. I cooked them 24hrs at 150 degrees seems well?