We are alike.
I always grind my own burger and make sausage.
The Anova is nice but I modified a cooler to be a Sous Vide machine and it has a 25’ cord...I put it in the trunk of my pickup (yes, trunk) and can bring it places with great meat ready to go after a quick torching. Fantastic devices these Sous Vide machines...
Have yet to do eggs but will some day...Wife loves scallops!
I do a lot of grilling on my ceramic grill - makes fantastic burgers.
Also have a hydroponic garden for veggies.
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.