TexLaw That’s what I thought. Must have been some bad Bourbon.
Or a lot of the good stuff.

knifemaker3
I used 1/4" steel rod from Menards. But it depends on the width of your smoker and the weight your hanging.

Jonathon Do you think I need to add more Venison to the mix? Or is it OK for Summer sausage and snack sticks as is?

Jonathon I am adding sure gel and ECA. If I make up the 4lb with pork belly do you think I would be ok? Or should I try to find some straight pork fat trim? I could decrease the venison burger if needed.

Thanks Jonathon and everyone else for the assistance. I’ll let you know how things go. Hope to bring some to work on Monday. The Tech’s normally eat anything that’s free, but I’ll ask their opinion on how the summer sausage came out.

There are Sous Vide controllers out there that you can plug anything into such as a roaster pan or slow cooker. It will cycle the power to the appliance to keep the water temp closer to what you want. If you really want to get fancy you could get a PID controller that learns how your appliance heats up and cools down and will cycle the power to keep the temp VERY close to your set temp.