MES40 good for making fully-cooked sausage?

[rob brumdrundrl]

Hi, all. New to this forum. Here's a question with a bit of background:

I've used a Cookshack Smokette for several years to make fully cooked sausages like summer, dutch loaf, american-style pepperoni, cotto salami, etc. It's worked really well, altho the Cookshack thermostat is pretty inaccurate and leads to wide variations in temps to say the least, but over time I got used to where I needed to set it.

There's a couple big drawbacks, tho: The max length of sausage is pretty short, like 12" max and at that the bottom ends tend to get a bit overdone. And I've not found a practical way to cold smoke.

So I'm thinking about a MES 30 or 40. Is anyone out there making sausages in one of these?

Black Friday prices on MES30 are really attractive, but I imagine the 30 would be too short to really increase my sausage length. Will a sausage in a 24" casing fit in the MES40?

Thanks for any advice or experiences.

 

[daveomak]

Rob, morning...... I measured my MES 30.... about 12" hanging is max... Do not know about the MES 40....  You may have to build a smoke chamber to fit 24" sausage.... A commercial made unit is BIG bucks for something that size.... 

Please take a moment and stop into "roll call" and introduce yourself and receive a proper welcome from our members.... in your profile there is a place to note where you are located.... That info will help later in answering some questions you may have.....   This forum has great members willing to help and share all kinds of knowledge they have accumulated over the years.... Recipes are abundant.... sit back, relax and enjoy the long smokey ride.....    Dave

http://www.smokingmeatforums.com/f/133/roll-call

 

[hkeiner]

And I've not found a practical way to cold smoke.

 I am not sure what you mean by "practical", but the AMNPS and AMNS are used by many on this forum for cold smoking.