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  1. ol smoky

    Problem with Auber WiFi PID

    Hi all, I purchase an Auber WSD-1500H-W to control my MES40 and I can’t get it to connect to my network. I followed all the directions, then again and again and again. It just won’t connect. Any tricks to this? Thanks.
  2. ol smoky

    Pork Roll (Taylor)

    It’s a east coast thing. Mainly new jersey.
  3. ol smoky

    Pork Roll (Taylor)

    I just made 10 lbs. I followed this persons recipe to the “t”. Turned out pretty darn good. http://wedlinydomowe.pl/en/viewtopic.php?t=6212
  4. ol smoky

    Another Chucky with my SV & Grill

    I tried this and it turned out great. I pretty much followed your step by step to the T. I put it in last night and had it for dinner tonight 21 hrs later. The leftover will be sliced up for sandwiches.
  5. ol smoky

    WTF?

    for the texture of the meat. At 144 it will be a lot wetter sausage
  6. ol smoky

    Anyone with a LEM Mighty Bite Smoker?

    To me good customer support is one of the most important things a company needs to have. Lem does not have this and for that reason I will never purchase anything electrical or mechanical made by lem again. EVER. I have no experience with this smoker but 60 degrees is unacceptable and in my book...
  7. ol smoky

    2 1/2” Fibrous casing sticking to summer sausage.

    That’s normal, at least for me. It’s not part of the casing from what I can see from the pics
  8. ol smoky

    Summer sausage and other sausage internal temperatures?

    I take mine to 152. Depends on how dry you want it to be. 152 is the texture I am looking for.
  9. ol smoky

    Smoke Salmon Newbie

    http://smokingmeatforums.com/index.php?threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/
  10. ol smoky

    Smoke Salmon Newbie

    bearcarver has a detailed post from start to finish on how to smoke salmon and he uses a mes smoker too. Try and search for it or maybe someone will post the link
  11. ol smoky

    Summer Sausage Question

    only one way to find out! Smoke it!
  12. ol smoky

    Venison Chubs and Stix

    I have the same stuffer but 10lb and love it! I used to struggle making sticks with my lem 5lb using a 3/8 tube. It took one person to crank and their other hand to try and hold it verticle because the force wanted to cock the whole structure of the stuffer over. I don't like stuffing with 2...
  13. ol smoky

    St. Louis WSM smoked Ribs

    You need a slice of humble pie to go along with them
  14. ol smoky

    summer sausage lang style

    the never ending few degrees
  15. ol smoky

    Power fist sausage stuffer?

    Get a HAKKA. I just got one to replace my lem 5lb. I do a lot of sticks and the Hakka does it with ease compared to the struggles I had with the lem.
  16. ol smoky

    summer sausage

    I start at 120 for an hour with no smoke to dry the sausage a little. Then I add smoke and bump it up to 140. I then bump it up 10 degrees every hour till I hit 180. I pull them when IT Reaches 153. I then shower with cold water till IT drops below 100. Then they sit at room temp for a couple...
  17. ol smoky

    Fresh sausage links

    I ended up making 5lbs mild and 5 lbs hot. I’m pleased with how they came out considering this is my 1st time using natural casing. They are resting in the fridge till tomorrow after work then I will freeze them before vac sealing. Some will be used for sausage and peppers in the crockpot for...
  18. ol smoky

    Venison Summer Sausage

    Try showering with cold water till IT is below 100 then dry them off. Then let them bloom at room temp for a couple hours. I then let them sit in the fridge uncovered for a day or 2 before freezing for the flavors to meld.
  19. ol smoky

    Venison Summer Sausage

    you shouldn't be getting any liquid or gel, you might be smoking or cooking at too high a temp. you cant really go above 180 or you risk a fat out. this is when the fat renders out of the meat and turns to a liquid. I doubt the fat to meat ratio is your problem. I go 40% pork to venison with my SS
  20. ol smoky

    Amazn Smoker went out

    I don’t see why outside air temp would effect the time required to reach the desired internal temperature of the meat if your smoker is able to keep the temp you set the smoker at. I could see it being a problem if you wanted 170 smoker temp and could only get to 155 because of the air temp. To...
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