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  1. K

    Red Wine Salami question

    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...
  2. K

    Had to stop smoking

    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...
  3. K

    Thai sweet and spicy sticks recipe tweak advice

    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...
  4. K

    Game changer

    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...
  5. K

    Auber or Inkbird?

    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...
  6. K

    New member with a greasy question.

    Hi, I am attempting snack sticks for the second time. The first time, I think i let the temps get out of control and they seemed to "fat out" and the collagen casings separated. For my second attempt (which are in the smoker as I type), i just tested the temps and the outsides seems greasy. I...
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