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Thanks! Great suggestions. I appreciate it.

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...

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

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).

Here you go Chopsaw

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...

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

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...

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...

Thank you!!

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

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...

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

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.

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 :)

Thank you everyone for your replies. Although I mostly smoke below 212 (I do more sausages than anything else), i do like the flexibility of going higher so you've sold me on the Auber. Thanks again!!

Looking to mod my MES30 and was just about to pull the trigger on the Auber WS-1510ELPM. Looks super easy to mod the unit and as so many have said in here, it's a rock solid unit to control the MES. I happened to scroll on the Inkbird ITC-608T and wondered if that could be an alternative and...

Thanks Tallbm, I appreciate it. I

I am so happy to read this as i thought it was just me! I made 8 pounds of summer sausage last weekend and it took 11 hours to get to temp. I got extremely frustrated with the MES as the temp would fluctuate so much, like 20 degrees in either direction. Next time i will close the vents after...

Thanks RG