Go to that site I posted for eggs. Use the “Egg calculator”, and round up to the nearest 15 seconds. Try eggs this weekend for breakfast. You will be amazed.
Make Eggs Benedict. http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html , but the night before pasteurize the eggs.
(Fill and preheat the Sous Vide water oven to 135F/57C. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven to cook for 2 hours.)
What kind of grinder do you have?
I have a 1 HP LEM: http://www.lemproducts.com/product/improved-big-bite-grinder-22/butcher-meat-grinders, and this stuffer: http://www.northerntool.com/shop/tools/product_200425065_200425065 . Some of the sausages I make require a very rough grind, so packing them with the grinder is not an option.
Built a cold smoker earlier this year. Have a Webber Smokey Joe as my smoke generator, and an aquarium pump with a venturi right above the smoke chamber. Feed it to my egg through iron pipe. If you ever want to try cold smoking talk to me. I figured out how to build a creosote trap using a bucket, water, ice, a T coupler, and 20 inches of iron pipe. Took some trail and error to get it right. Ruined like 10 blocks of cheese before I got the design right, but got it perfect now. (The blocks of cheese would numb ur tongue)
Did my first scratch bacon about a month ago. Dont think I can ever go back to store bought bacon. Unbelievable flavor, and since you can pick your pork belly, none of the supper fatty almost meatless junk in stores.
Thanks for all the great info. My Sous Vide machine requires a minimum of 20 gallons so I’m not likely to start it up for a few eggs...it is great for large roasts and racks of ribs.
My grinder is petite and has virtually zero waste: http://www.amazon.com/Norpro-Grinder-Mincer-Pasta-Maker/dp/B0002I5QHW/ref=sr_1_1?ie=UTF8&qid=1454531967&sr=8-1&keywords=meat+grinder+plastic
I have a fairly expensive ceramic grill that I do 24 hour smokes with for pork shoulder and the like. It is also wonderful for 500 degree pizzas, 650 degree steak sears and 350 degree roasts. A great tool.
Bon Appetite!