I joined the U.S Navy right out of high school in 1987, worked as an Aviation Boatswains Mate Handler ABH for short. I worked on the flight deck of U.S.S. ENTERPRISE (CVN-65) aircraft carrier for 6 years, got out of the service and went into heavy construction building bridges until 2001 when I was diagnosed with epilepsy. I have undergone 24 surgeries in 18 years time and I’m now 100% disabled, not because of the surgeries but the epilepsy. I now work when I can doing odd jobs to make extra money. I GO CRAZY IF I’M NOT PRODUCTIVE!!

GWG8541 I make a lot of breakfast sausage 25 lbs. at a time and I do this when I package bulk, or sausage patties. I save my foam trays from grocery shopping (meat, vegetables, fruit) come on them, or you can buy a case from a web site called WebstaurantStore for about $25.00, I use boxed deli waxed paper sheets you can also buy these from the fore mentioned web site. I place half of the sheet on the foam tray, weigh out my bulk sausage place on the tray and fold the other half of the waxed sheet over the top of the sausage and then vacuum seal, no need to pre freeze, the same process works for patties. I hope this helps you out.

craigrice Yes, I do the exact same thing for my sausage patties, slider burger maker.

Yes I have made tamales with smoked brisket. I find it much easier to stuff the tamales if you grind your brisket after it has cooled when done smoking. The steaming of the tamales actually brings back the moisture to the brisket. I use a medium grind, and this was just an experiment at first as the sliced/chopped brisket was really hard to work with when stuffing the tamales.