@Njlungbuster Personally I freeze first but another option is Foam Trays if you didnt want to do that. Place the brats on the foam tray then the tray in a vac bag and seal it. More expensive but it is another option.

@J-B-Mac yeah I know lol. But when it comes to these bacon wrapped rolls of deliciousness, gotta spread the love.

@surg Definitely your lucky day. Great deal!

Right on! Thanks @Jonathon

@srg158 Salute to you good sir, that looks awesome! As for the crumbly appearance/texture I think it could have been a combination of the pH and not mixing enough/got too warm during the grinding/mixing and destroyed your bond. Now, having said that the one commercial formulation that I have for charcuterie style chorizo specifically warns against overmixing. So, I am going to check with someone here more experienced with charcuterie than I am. He is out of the office for a while so it will be at least a few days before we hear back.

@Jonathon I’ll give that a shot!

@Jonathon Paging Dr. Oz!!!

@blackbetty61 Yeah, I didn’t try it with the regular store-bought stuff, we used 100% Pure Maple Syrup which has less of s sugary taste but more of a maple flavor. I read your comment at first as if you added less than 1 Tablespoon to a whole 50 lb batch and I was thinking, well that couldn’t have done much! Now I see you added the entire bottle. That seems reasonable for a 50 lb batch