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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I bet those are delicious.

Dang, you Sir are a professional.

Wowee.

Nice work.

And no Coors Light in the pics!

Those look great!

I don't meet much food I don't like.

I will work on that... next time!

How come they don't have grease oozing out of them like Slim Jim's?

Kidding aside......well done.....you clearly have a passion for "making meat".

Awesome !!!

Nice Mossy !!

Do you sell them?

Pleased to meet ya with Meat to please ya.👍

Very nice! My family enjoys meat sticks like that, but I hate stuffing those little casings.

I don't sell our processed goods. Wife and I make stuff up and what we don't eat, when our sons visit they raid the freezer to take home!

Oh hell yes!