If you’re using a water bath that is up in the 175ish range, then I don’t see why precision is all that important. Since you’re set a good deal higher than your target internal temperature, you still have to babysit it, and a precise water temperature isn’t important. At that point, the only advantage of a sous vide wand is circulation. If you’re trying to do a true sous vide (where you set the water bath temperature to your target internal temperature), then precision is critical.

@KillerNoms That looks great & a good use of the freezer surplus too. Wish you could send some down this way. Dave

@KillerNoms As Stated you dont want or need to use ECA and Smoked Meat Stabilizer together use just one or the other. Corn Syrup Solids can be used as a binder to help retain moisture in you product but it also adds some flavor so id keep it. If you open up you pack of it and it just wont break up in fine grindings toss it as it wont do its job. I definitely would get new ECA. After Talking with Jonathan last week I would Stick with the 25oz of water as you dont have to add more for sure gel to do its Job.