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  1. okiecat

    Small smoker designated for cerakoting only that is Pid adaptable

    I have 2 mes 40 with pid control but need a new clean one to cook parts that are painted with cerakote. A mes 30 is big enough. Just looking for bargain for limited use. Any suggestions and can all brands be converted easily to PID. And it needs to get to 275*. Which the PID should take care...
  2. okiecat

    Snack Sticks endurance

    Why does a little 19mm snack take so long to smoke and get to 160. I have a mes 40 with PID and gutted and diffuser plate. It runs perfectly top to bottom, side to middle. Im doing 12# at a time. Have 3 sticks cut to fit above top rack groove. Each stick will hold 7-8 tubes 32” long. I run...
  3. okiecat

    Soaking Casings

    Hey guys I keep reading, that I need to soak fibrous casings for SS in warm water with vinegar. How much vinegar and do you rinse after soaking, before stuffing. Thanks
  4. okiecat

    need help on temp vs time

    I just smoked a batch of SS this past wk end. Used a MES-40 with PID. Worked very well Also had 2 maverick meat probes and the pid air probe. 6 hrs into smoke I inserted the meat probes in 2 different tubes and they both went instantly to 149. It then took 3 1/2 hrs to get one to 158 and...
  5. okiecat

    PID fantastic

    Hello to all, Got to try out my new MES 40 with Auber PID today I got this rig to make sausage and with a ton of help from "tallbm and dr k" I got it all working. And working is an understatement. Stuffed up 25# of summer sausage this morn. Fired up the mes and pid. That thing went...
  6. okiecat

    MES 40 gen 2.5 pid wiring

    Just bought a Cabelas sportsman elite 40. Also purchased a Auber WS-1510 ELPM. Read the tutorial by Tallbm on wiring Gen 1. My question is my wires are different They all come from same place and I have 2 Copper braided looking wires but I don't know which one would be #4 or #3 as in the gen...
  7. okiecat

    Decided I need a Electric to go with my gas and pellet rigs

    So, Ive come to the conclusion I need an electric smoker. This will be used primarily for sausage making, sense its a pain trying to get a gas rig down to 100* and then at 125* and then at 165* for 10+ hours. Ive narrowed my search to the new Smoke Hollow 40" Smoke-Tronics or the Smoking-It...
  8. okiecat

    Which Smoker does it from 100* to 225*

    Hello, Ive been making sausage for about 5 yrs with a Smoke Hollow gas rig. I finally put a hot plate in it for the 100* to 125* part of cold smoking and starting the smoke. Then comes the 140* or 165* to finish. Thats where the problem starts, with one burner on med to high it can't get to...
  9. okiecat

    Best ingrediant to add heat

    Looking for the best and easiest ingrediant to add heat to any sausage recipe. Like brats or hot links or slim jims. Ive used jalapenos, tobasco, and that chinesse stuff "that starts with an S". Not really working.
  10. okiecat

    Hot water bath

    . So Im tired of staying up all day and night cooking sausage. I want to try the hot water bath next time. I know the temp is around 150-155. But how do you know how long? Is there a chart or do you stick a probe in one and maybe keep that end above water. Will they come up to 153...
  11. okiecat

    Stalled at 155

    removed
  12. okiecat

    Favorites

    So, Im going to a super bowl party. And I want to make an impression! Ha! Thinking about making 2 fatties. These will be my first, but I have been smoking a couple of decades or so. Been looking at all the great ideals for a fattie. So if it was you which one would you make??
  13. okiecat

    SUMMER SAUSAGE can I wait to smoke

    [/SIZEJust mixed up a 25# batch of summer sausage. Got it stuffed and put in the frig. Going to get out in morning and set till room temp then throw in the smoker at 125. Is this overnight wait ok?
  14. okiecat

    Cure or not?

    Dont wont to wear out my welcome and show my stupidity at the same time. If you make say brats or links or italian and you add cure then that means you have to smoke em and or bring up to finish temp?! Right? But if you dont add cure then they just have to be cooked completely when taken...
  15. okiecat

    Hot links casings

    Do hot links take a special casing? They are always red in the stores. Is this from spices or what? Wanting to make some because store bought just doesnt cut it. Looking for good hot receipe.
  16. okiecat

    Too little cure?

    What happens to my summer sausage if I put to little cure? Made some over weekend. Had some distractions and mixed the cure with water and soy protien. First time to ever use the soy protien and didnt know how to put it in meat. Well it turned into a putty you could use for dry walling...
  17. okiecat

    Have I got everything in it I need?

    Im doing 25# making summer deer sausage. This is the first time to not use a complete pre made package of seasoning and cure. Would somebody look this over and see if it will work. I got stuffed about an hour ago and put em in refrig till tomorrow. Will smoke em then. Main ingredients...
  18. okiecat

    Building a propane smoker

    Been trying to use elec smokers and they wont get hot enough and are too small. And Im not trying to step on anybodys toes. Also have a sleep hollow #8. Its big enough but cant control heat for cold smoking. I mainly smoke summer sausage in the winter, and im talking about 200#. Plus all...
  19. okiecat

    Do I have everything I need to make a summer sausage mix?

    Been using PS Seasoning packs and adding a few spices. Now we want to do it all from scratch. Heres the list of what I have. Let me know what else I need or dont need. 3#-pro-con plus soy protien con. 5#-PS maple cure 1#-milk powder from Butcher-Packer...
  20. okiecat

    Hind leg smoking rocky mtn sheep

    This is my first sheep of any kind. Looking at the great pics of those posted. I think i need to cook mine a little more, my wife will not eat it red or bloody. Ive got it on the smoker at 225 and its been on 4 hrs. The temp probe is showing 140. How high can i go with out ruining it...
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