Jonathon, I do not have any pics. The flavor was not bad, like I say the only problem was when you bite into them you gotta have a couple napkins at the ready because they make a “greasy” mess! I have made brats in the past, never had the issue. I will look into adding carrot fiber or super bind in the future. Thanks for the help everyone.

@Biscuit look for the videos on whole muscle meats or type ham in the search it has been a topic lately

@Biscuit small canning jar. Use Brine solution. 1 cup sea salt to 1 gl distilled water. Refrigerate . Will last a long time

@Biscuit Here is a link to the suggested sizes of stuffing tubes for various casings: https://meatgistics.waltonsinc.com/topic/187/what-size-stuffing-tube-to-use-sausage-casing-size-chart