Beef Barbeque

1 Chuck or round beefalo pot roast
1 tsp. salt
2 lg. onoions, sliced
1 c. catsup
1 can (6 oz.) tomato juice
1 1/3 Tbsp. Worcestersire sauce
1 Tbsp. dry mustard
1 Tbsp. Vinegar
1/2 tsp. chili powder
1/2 tsp. paprika
1 clove garlic, minced

Remove any excess fat from meat. Brown meat slowly over hot coals for 20 minutes.
Combine remaining ingredients in a 2-cup measure.
Fold a five-foot length of heavy duty aluminum foil double. Spoon half of sauce in center of foil; place meat on top; cover with remaining sauce. Seal foil and cook over slow coals, seam side up, for 2 hours or until meat is very tender. Slice thinly to serve

Seasoned Sausage

2 lbs. ground beefalo
1 lb. pork sausage
1 tsp. mustard seed
1 tsp. coarse ground black pepper
3 Tbsp. curing salt
1 tsp. garlic powder
1 tsp. liquid smoke or hickory smoked powder
1/4 tsp. red pepper
1 c. water

Combine ingredients. Form three rolls or lengths and wrap with aluminum foil. Refridgerate overnight. Puncture foil. Bake on broiler pan at 325 degrees for 1 hour and 15 minutes.

RAIN RAIN RAIN

Right now as I am wrinting this we are getting a good rain.  We received a good rain about two weeks ago at a time we were very dry and it was a big help, but by today we were getting dry again.  Ozark rocks don't hold moisture very long.

Despite the lower quality pasture due to the heat and dry weather the beefalo are still looking nice.  I guess it is the bison blood that helps them to not only survive, but thrive on sub-quality forage.  If the early warm, dry weather persists they could be tested this summer.

We sold some more ground beef to one of our repeat customers, Dave and Traci Hanson, this past week.  It is now the grilling season and we want to remind our readers we currently have a good supply of ground beef and some steaks available for sale.  In addition we have just sold a "half" of a live steer to be harvested next month.  If anyone is interested in the second "half" notify us as soon as possible.

 

Until the next posting here is wishing you all the best.

Beefalo Sausage

1 lb. ground beefalo
1 1/2 tsp. sausage seasoning, mild or hot
1/4 c. fresh dried sage, crushed, or 2 tsp. canned ground sage

Mix well. Shape into sausage-size patties. Fry as you would hamburger, but shorter time. Remember beefalo cooks in 1/3 to 1/2 the time of regular beef.