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Bloody Mary Meat Sticks

 
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MossyMO
BBQ Fan


Joined: 28 May 2012
Posts: 265
Location: Glenburn, ND

PostPosted: Mon Jan 15 18 5:37 am    Post subject: Bloody Mary Meat Sticks Reply with quote

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
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Joined: 21 Dec 2017
Posts: 30
Location: Dhaka,Bangladesh

PostPosted: Thu Jan 18 18 5:48 pm    Post subject: Reply with quote

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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MossyMO
BBQ Fan


Joined: 28 May 2012
Posts: 265
Location: Glenburn, ND

PostPosted: Sun Jan 21 18 5:02 am    Post subject: Reply with quote

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
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Joined: 27 May 2008
Posts: 770
Location: Cottleville, MO

PostPosted: Wed Oct 10 18 9:17 pm    Post subject: Reply with quote

Looks awesome!

Sgt. Stel
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