I will describe what I did to make resized Patty Maker Plate and cover glass. Burger plate I used 1/2 inch th]) !ick food grade plastic from the plastic shop in town, the top clear Plate is 1/2 in plexy glass. I cut the Burger Slide plate the same size as the original, cutting the two holes 3 1/4 inch and the other 2/3/4 inch, beveling the lower side for easier burger removal. Two size patties on one unit. The Clear Top is 1/2 inch. I measured the thickness of the Original Burger Slide Plate, subtracted the thickness of the NEW Burger slide plate and used my table saw to cut off the difference. No I am not selling them, trust me, YOU are capable of making your own until available.

When I make the sticks with Walton casing, after the ice bath to get the temperature going down, I place them on a towel on a table and Hope I Can remove the casing before they go into the fridge for further cooling before bagging. The Grandsons & dad like em better with out the tougher skin & snap. We’re all doing it right, just different from each other.

zbigjeff
Thanks for all the helpful opinions on sous vides. My wife made the choice for me, Bonsenkitchen, SV3002, 1300 watt, auto off, low and hi water, waterproof, no WIFI but only $65 amazon, will be easy to upgrade if desired. Modified a Coleman removable top cooler, inside 19x11x9, about 8 / 10 gallons. Long enough for the snack sticks I make, will upgrade when I get better at summer sasauge.
I used 1/4 inch white poly from the Plastic Plus shop, will not bend at the 180 temp, it fits on the cover ledge when cut to size. Cut 2 1/2 inch hole for the heater and 5/8 for the clamping device on the support plate. Used 2 different support plate and cover plate for ease of loading and keeping the heater in the water while loading and checking temps. A 5/8 inch finger hole in the second top cover for ease of removal. Doing it this way I am able to use the cooler as normal when not cooking in it. I am going to attempt to add pictures so bear with. Thanks again for all opinions

PapaSop Yep I agree with you. Best thing I did was go with the electric trade. It is the advice I now pass on to anyone who will listen.

Wow does that work good when one uses an insulated container. I heated up the water in advance to 170, shut off for 20 minutes while the Slim Jim’s got to above 150, and no time at all after putting them into to water they were all ready. This is a great idea sharing site ! What a country! Thanks

I live in Bismarck Nd too, been waiting since this morning for a tow truck, they’re all busy. Luckily I am at home and my truck is mostly off the street. Dead battery and transmission issues. Oh well let’s pray that all others can wait in a warm place like us. Thanks Mike and all you first responders for helping us through tough times.

PapaSop Seams that I have been hit by Spam! I am getting weird stuff about something called “Team Orange”.

I used twice ground fresh ground pork sausage. Added cure and High temp Cheddar cheese, stuffed into 30mm collagen casings. Held overnite in fridge and smoked three & 1/2 hours, heating to internal temp of 147, to be finished on the grille. Yummy

Lots of circles, visit site it says, come back and still no daily entry. Ok well it’s probably my fat fingers on a small cell phone screen. Have not tried the laptop. Maybe I am In & don’t know it

I waited a long long time to join but it’s easy to see Jonathon is the "Helpful 1 " . He’s the one who responds and sends me stuff. Dwayne

TimC 0 said in storing collogen casings:

Collagen casings have different strengths based on the amount of cross-linking when the casings are made - breakfast sausage casings are made with little cross-linking so they’re very tender. Cooked sausage like brats or smoked sausage are medium strength & snack stick casings are usually higher strength. Breakfast sausage casings will break easier in handling. The last step in manufacturing the casings is to put them in a humidor to bring them to a uniform moisture before packing, around 20%, I think. Too wet & they mold quickly, too dry & they get brittle. Drying out is usually the cause of breakage and what we tried in the past was putting dried out casings in a smokehouse of fermenting sausage at 110F & 85% RH for a couple of hours . You might try something like a cigar humidor for a few hours or a vaporizer with the output directed into a plastic container see if they can be rescued. The casings are treated during manufacture to prevent “stickers” where the top of the pleats stick together when the casings are shirred. Otherwise as they separate coming off the stuffing horn, they tear where they were stuck together. You might be able to see if that is an issue if you stretch out a foot or two of the dry casing slowly to see if all the pleats separate easily. A small burr on a stuffing horn can tear the casing . If the stuffing horn is high off the table (10-12") so there is a sharp bend in the stuffed product dropping off the horn can cause breakage.

Great ideas posted. My Wife says go for it!

Reading this makes me want to try this Summer Sausage but seems the cranberry question has not really been answered. Dried? Dehydrated? Raisins like? I will use the quantity to my liking by sighting. Thanks

Sorry for the negative comment yesterday working great today !

Lots of circles, visit site it says, come back and still no daily entry. Ok well it’s probably my fat fingers on a small cell phone screen. Have not tried the laptop. Maybe I am In & don’t know it

Hey I like the comments! What I use here is in NDak is just surrounding my smoker with cardboard from our recliner chair ordered several years ago. Bungy strap so it stays in place. Really only needs a wind brake.

Ooo that looks like a great project. Mine was not insulated. Nice find

Dewey here. I converted a CrestCore Proofer/Hot to a smoker over a several year process. Didn’t take any video as it was a work in progress. I remember removing the Humidistat and its element before I learned that humidity is essential. I added an extra hot plate for a frypan (smoke), cut a smoke stack on top an air input on the bottom area. After that it is just learning how to use whatever you have. I will try posting a few pictures.

Moist Meat

I live in Bismarck Nd too, been waiting since this morning for a tow truck, they’re all busy. Luckily I am at home and my truck is mostly off the street. Dead battery and transmission issues. Oh well let’s pray that all others can wait in a warm place like us. Thanks Mike and all you first responders for helping us through tough times.