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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