Might as well do a dried smoky stick while im stuck up here.
Please read all you can about dry cure and cold smoking sausage before attempting this style of charcuterie.
This recipe uses cure #2
Mustard seed and red pepper flakes.
Cure 2 and the dry mixed with 1/2 cup cold water.
All mixed and ready for stuffing
Hickory pucks, cold smoke only no water in the pan.
Getting some hickory smoke. After 5 hours of cold smoke these will hang for 5-7 days. They will darken while hanging.