Bloody Mary Meat Sticks

[mossymo]

Ground 5 pounds buffalo and 1 pound of pork, added Bloody Mary seasoning, cure and some water - giving it all a good mix and a final grind then rested overnight in the fridge.

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Next day stuffed the meat mix into 21mm mahogany collagen casings and smoked with oak hickory cherry at 160º till the meat sticks reached an internal meat temp of 155º. Pulled from the smoker and let cool before going in the fridge overnight.

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Next day cut to size for packaging for a freezer rest… this final step is the best part as it includes sampling!

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Thanks for looking!

 

[motocrash]

Man those look/sound good! How long have you had this out?

Bill

 

[pc farmer]

Great lookin sticks.

Not sure its for me thou.

 

[mossymo]

Man those look/sound good! How long have you had this out?

Bill

I believe it was the end of October when we introduced this flavor Bill!

 

[crazymoon]

MM, Nice looking sticks and an interesting flavor ! like

 

[tropics]

Mossy how is the taste They do look good.
Richie

 

[SmokinAl]

They sure look good!
That must be an interesting flavor!
Al

 

[mossymo]

Mossy how is the taste They do look good.
Richie

It is the flavor of Bloody Mary!

 

[tropics]

It is the flavor of Bloody Mary!

You'll need a new shirt logo. I Chew my Bloody Mary LOL
Richie

 

[driedstick]

Looking good,,,looking good

 

[BGKYSmoker]

Marty

Another great mix.

I think its time to cut some straws.....EH