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

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

Great bunch of posts! I am retired from 37 years at high voltage substation & power plant maintenance. Still have 10 fingers and 10 toes, no one hurt under my watch so was a good time to retire. Love the people on this site.

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

Just what I was asking, how to log into the live stream give away. I could only watch & chat while logged in thru utube using my Google account which is a different name than this user name & e-Mail. So Austin & Jon had to do extra check for winning verification. Thanks for the grinder

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

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

Enjoy your gifts.

This is the longest wait I have had and again, Waltons was fast enough.

Yep, both Ups & USPS are slow to here. Ups arrive in Omaha on 3rd, left on the 6th: arrive Bismarck on 7th & Post Office delivered on 12th. I have everything, glad I ordered early. Cheers

Just for chat, my latest order was shipped out Sept 2 and between UPS and the post office, I just received it, in Bismarck, ND! I am very glad that I on second thought, I removed the Hi Temp Cheese from the order. Sept 2 until afternoon of Sept 12. Walton’s did their job of processing, delivery is getting terrible, no one wants to work.

K State’s doing great, of course the Coaching staff was recruited from North Dakota State! Go Bison

I am asking for opinions on which sous vide works good for finishing snack sticks and summer sausage. Is the 800 watt big enough or is a 1200 watt just the ticket? What brand has a user friendly controller? Users, Chime in with your experience please. I plan on converting an old camping cooler as the tank. Bigger may be better, but price is a consideration too. Thanks in advance for sharing your experiences.

In fresh sausage, Philly cheese brats & added small amount of kraut worked good for me.

I used 2 different hole saws to cutout burger holes and beveled the edges with a wood bit reaming tool in my drill press. I don’t have a router.