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MossyMO
BBQ Fan
Joined: 28 May 2012
Posts: 285
Location: Glenburn, ND
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 Posted: Jan 15 2018 Post subject: Bloody Mary Meat Sticks |
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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! |
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jane nair
Newbie
Joined: 21 Dec 2017
Posts: 31
Location: Dhaka,Bangladesh
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| Posted: Jan 18 2018 Post subject: |
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looking amazing!!great work is done.Wanna I try this at home.how its test?how you blend them?which instrument do you use for it?
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meatballly |
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MossyMO
BBQ Fan
Joined: 28 May 2012
Posts: 285
Location: Glenburn, ND
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| Posted: Jan 21 2018 Post subject: |
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| jane nair wrote: | | looking amazing!!great work is done.Wanna I try this at home.how its test?how you blend them?which instrument do you use for it? |
They taste great. We just used our hands to mix everything together. |
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Sgt. Stel
BBQ Pro
Joined: 27 May 2008
Posts: 792
Location: Cottleville, MO
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