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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.

I’m going to be making my first attempt at fresh Italian sausage. How long do I let the links sit in fridge before I can cut them apart and freeze? Any other tips would be appreciated too. Thanks

I cant take these 16-20 hour summer sausage smokes anymore to get to 152IT. What souv vide units is everyone using and what containers are you using to do large batches of sausage? If anyone has pictures of their setups or links to what they are using would be extremely helpful. This whole...

i always bought prepacked seasonings for summer sausage. i'm looking for the taste of hillshire farms summer sausage. I have everything needed except for the seasonings. I have cure, NFDM, ECA, casings, meat, smoker, scales, thermometers. what's the standard recipe for the typical summer sausage...

so I put  a 5lb butt in my mes40 yesterday at 730pm. 13 hours later I'm at 171 I.T. smoker was set at 225 all night, confirmed with an ivations remote thermometer. I just bumped it up to 235. I have all day for this to finish, but worried about it getting dried out. What would you do if time...

I will be trying my second ever batch of summer sausage and I have a bunch of questions 1. I have about 5lbs of pure venison. I want to make 10lbs of sausage. would you add 5lbs of pork butt or some other combination? 2. I have 1 pound of high temp cheddar I want to add. what is the correct...

I just bent the acme rod on my lem 5lb stuffer attempting to stuff 19mm casings with a 3/8 tube. I need something that can handle a 3/8 tube. What is everyone using for small diameter snack sticks? I mixed in 1 cup of water per 5lbs of meat and attempted to stuff right after mixing. It was...

   I made my first ever batch of summer sausage this morning, it was my first time stuffing also. I ground up 7lbs of venison and a 3lb boneless pork butt with a coarse plate. I mixed in a lem premix kit with 2 cups of water. I then ran it through the grinder again with a fine plate. I soaked...