I don’t have that brand, but for mine I use an old 50 quart cooler and place a meat lug lid with a cut out for the sous vide device over the cooler. Works like a charm. I guess my point is more than you think. I used to use a large meat lug, but wanted to make a set up that lost less heat. My setup is pretty much like papa sop’s, but now I use the cooler.
Weston 22 grinder
Just picked up the Weston 22 while it was on sale, free shipping and this thing is amazing! knocked out 60# of pork and about 30# of venison in a hurry. Big upgrade from the 3/4hp #12 grinder we’ve been using. I’ve never stuffed off a grinder before but it came with the stuffing auger tube so i thought we’d give it a shot on 40# of breakfast sausage. I was shocked how well it worked, the auger was spinning but didn’t turn the casings which surprised me. We used the Walton’s 22mm casing and they were great, long hanks and virtually no holes. If you want to see the video check out Black Run BBQ on instagram. Thanks Jon for the recommendation of the pro series 22, it’s a beast!! Looking to break our record of butchering 27 deer last year, this will certainly help the processing side of things…
Parksider Glad it’s working out for you! I’ll check out that instagram post for sure, go to https://www.waltonsinc.com/weston-22-meat-grinder-pro-series-1-5-hp and post your review and you might be send a coupon to use on your next order!