MES40 needed a jump start in this cold weather

[uncle eddie]

It's 9F and windy in central, Missouri and I could not get my MES40 to turn on. The digital screen did not like the temperature. I grabbed an old hair dryer and turned it on in the chamber for about 5 minutes (got it up to 100F) and then for about 5 minutes on the control panel. It was clunky, but it worked well enough to get it going.

In a few minutes the jalapeno-cheddar pork summer sausage is headed into the MES40 to dry at 150F and get hickory smoked...then into the sous vide after church.

 

[tpc74]

Frozen capacitors on the control board I bet.

 

[normanaj]

Got some lamb going in mine later. Be curious to see how the Auber performs in 12 degree weather.

 

[jcam222]

In for the ride...I sure am looking forward to temps in the 30s later this week c

 

[Kevin DeShazo]

Ive had to do the hair dryer trick in mine as well. Only takes a min or so to get it up and going.

Sausage sounds good on a chilly day

 

[uncle eddie]

Drying/smoking is done.
Into the sous vide for the finish.
I really enjoy set it and forget it...

 

[uncle eddie]

13 pounds ready to eat

Side Note-my Inkbird sous vide temperature was reading about 10°F low. I am glad I checked it with two calibrated thermometers.

 

[jnorth]

Ya, I can't use my MES40 in the winter up here, for some reason it doesn't like -40 degrees.

 

[70sdiver]

A lighter on the temp prob that stick out on the back of the mes taker about a minute.If you hold it on to long it’ll give the same error code because it’s to hot.

 

[cptnding]

13 pounds ready to eat

Side Note-my Inkbird sous vide temperature was reading about 10°F low. I am glad I checked it with two calibrated thermometers.
View attachment 686408

That is some great looking sausage!
Did you use jarred jalapenos or fresh?

 

[uncle eddie]

That is some great looking sausage!
Did you use jarred jalapenos or fresh?

@cptnding - neither. I used dried jalapeno's. For this batch I used 0.75 oz. (measured dry) for 13 pounds of pork. It was just right - mildly warm, nice flavor - you could tell they were there but it didn't burn.

I hydrate them with water for about 30 minutes and then hand blend them in with the cheese after the final grind.

 

[cptnding]

@cptnding - neither. I used dried jalapeno's. For this batch I used 0.75 oz. (measured dry) for 13 pounds of pork. It was just right - mildly warm, nice flavor - you could tell they were there but it didn't burn.

I hydrate them with water for about 30 minutes and then hand blend them in with the cheese after the final grind.

Oh ok! I don't think I've ever seen dried jalapenos. Did you make them yourself or is that something that can be purchased?
Any chance you would be willing to share your recipe? I can't get over that photo lol.

 

[Gonna Smoke]

Wow Eric! Not sure how I missed this, but that summer sausage looks phenomenal!! Nice work...

 

[uncle eddie]

Oh ok! I don't think I've ever seen dried jalapenos. Did you make them yourself or is that something that can be purchased?
Any chance you would be willing to share your recipe? I can't get over that photo lol.

I purchased this on Amazon...

https://www.amazon.com/KOSHER-Dried-Jalapeno-Pepper-Flakes/dp/B07GT9VPYF/ref=sr_1_3?crid=8WKGTDDAOY9X&keywords=dried+jalapenos+for+sausage+making&qid=1706562874&sprefix=dried+jalap%2Caps%2C117&sr=8-3