Preheat oven to 350, Start with your bacon and cut the bacon right in half down the center of the pack making shorter strips. Open up the cans of water chestnuts, use a baking sheet and cover it with parchment paper; ready to assemble. 

Count out your strips of bacon, pending on the brand you will have 16-24 pieces to work with. Get out as many toothpicks as you have bacon strips and soak them in water to not burn in the oven. 

Wrap the chestnuts, take a slice of bacon and put the nut on one far side of the strip and roll over end over end. There will be a small overlap or seem, put the seem side down on the tray. Repeat and set the rumaki pieces about 4 to 5 across on the baking sheet, not touching. Add the toothpicks to each piece, stab one through right in the center on all.

Mix the Aminos, honey and mustard together in a small bowl with a whisk. Grab a basting brush and baste each piece. You will use a little over half of the mixture, save the rest of it!

Bake the rumaki for 30-35 minutes until the bacon is golden brown. About 15 minutes through the bake, base a second time with the remaining sauce. When ready plate and serve! They are great hot, or at room temperature. They'll go quick!