Mixed up a small batch of RoughRider meat sticks using 5 pounds brisket trimmings and 4 pounds of buffalo burger. Stuffed some with 21mm mahogany collagen casings and some in 1 ½” mahogany fibrous casings for some summer sausage.

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These were smoked in two batches in the GMG Davy Crockett, few hours of smoke and then finished them in a convection oven.

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Both the meat sticks and summer sausage have an excellent flavor with a medium heat level. Feedback and reviews so far from customers trying this flavor have all been great.

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Thanks for looking!

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