@parksider my next thought would be what plate do you use for your grind?

@clubchuck well you summed it up. You can see the risk on unrefrigerated fermented sausage. I walk with caution. About your life insurance “didos ”. Thanks for the info.

I did salmon. 130deg for 30 or 45 min. Cant remember. Seared with hot skillet. Was the best non fried fish i have ever had. The bambi bologna came out great. 9hrs in sv. I did slowly up the temp 10deg each hour to reduce the risk of fat out. So it took longer than prolly needed.

@Jonathon I believe that griddle is from Camp Chef as well. The main difference compared to a Blackstone is going to be heat distribution on the griddle, where you will have hot and cold spots, but thats not all bad as you can move things to the cooler spots as they are done cooking. I’ve done hash browns, fajitas, steak etc. on it.

@gus4416 Well it is a Buffalo thing, but the Sahlen’s hotdogs around since 1869 are known for suppling Ted’s hotdog’s that started a vending stand around 1950 under the Buffalo Peace Bridge to Canada. They’re pretty well known even a few times on the food channel drive arounds… Syracuse is may be a little far away . Thanks

That would be great Jonathon. I’m no slouch with a computer and apps but discovery learning is a waste of time. Discovery learning Disdain has a direct proportion to one’s age, and I’m old