mold

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...