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  1. river100

    Andouille test run

    This is my second shot at andouille after getting my Auber PID working on my MES 40. the recipe is from a guy in Lapace, LA. 3/4” ground Boston butt minus the fat cap and bone 1.5 % salt 0.33% fine ground cayenne pepper 0.22% fine ground black pepper 0.375% fresh ground garlic 1 TBLS GARLIC...
  2. river100

    PID addition to Gen-1 MES 40

    I mentioned a while back my old gen-1 40 inch smoker had huge temp swings. Way too big to do sausage. I've been wanting to do this for a long time just never got around to it. I like the Auber pre-built PID boxes but being in the electronics field for 40+ years caused me to stay away from LCD if...
  3. river100

    Bit the bullet New Auber Wifi PID

    My MES 40 has a pretty big temp swing and I'm going to give sausage making a shot. I know there are cheaper PID controllers but I really like the idea of the graphing on the Auber WiFi. I went ahead and got their deluxe enclosure too. Has anyone here tried the WiFi PID? This is just the PID...
  4. river100

    Dry curing question

    My first few cures were EQ dry cure with basic salt, sugar, and cure #1. They came out great. While reading some of the threads in this forum I saw that at least one person mentioned that he puts a little water in his dry cure. So I looked into dry vs wet and it looks like you could add a...
  5. river100

    Bright red after curing

    This has been curing for 9 days. It's scraps from buckboard that I'm making. None of it is thicker than 1 inch. Cure is salt 2.5% brown sugar 1.8% cure#1 0.25% I don't remember seeing the red in the beginning. Is this an issue? Any idea on what cases it?
  6. river100

    First couple bacon cures

    I want to thank the people in this forum. When I decided to try to make some bacon I knew exactly where to go. I could have ended up doing a recipe from the web like this one posted below 4 days ago. Ingredients 5lb's pork belly with skin off 60 grams Kosher Salt 45 grams brown sugar 30 grams...
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