mold

So I pulled this out of the bag yesterday and patted it dry. It went uncovered in the fridge to form the pellicle. It looks fine except for the white stuff on the one jagged edge. Was going to smoke it overnight, but? Thoughts and suggestions?

Hi These cured sausages are 3 weeks old, I did a 12 hour fermentation as I wasn't going to be about for a while. They have been kept in a homemade arduino based curing cabinet. Which keeps the humidity between 65-80% and temp between 12-15c. All temperatures and humidity's are logged on my...

Hello. I'm originally from Arizona and that's where I started to smoke meats and learned and progressed. Obviously a very dry climate. I've since moved to southern Ohio and where I live it is a very very humid/moist area. I need to buy or build a new smoker for myself. Originally I had...

Not sure if this thing is worth keeping. What do yall think? It's been sitting for over a year.

Sometimes there are just no words. I am almost embarrassed to post these pictures of my neglected MES40 but I was hoping for input on how my smoker can be saved, if possible, or whether it should be thrown in the trash heap. Yesterday I spent several hours scrubbing away residue from inside of...