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Pork Sausages vs Pork "beef" Sticks.. whats the difference?

post #1 of 3
Thread Starter 

OK, long time reader and recipe user, but first time poster..  And yes, I will work my way into the forum to introduce myself properly.. :)

 
Question about making Sausages links and beef sticks...  Really, what is the difference?
 
I usually get a whole pig every year (I just got it last week), and my wife doesn't really like the ground breakfast sausage we get from it, so I like to make it into some pork sticks...  I have done it a couple times before, and it all turned out GREAT, but my concern out of not knowing that I was doing, made me keep them in the fridge..  So, it got me thinking, what is the difference between a sausage link (like a bratwurst style) vs a beef stick?  Or, I guess what I am really after is, what is best practice for me to use so I don't have to refrigerate the pork sticks when done?  I am a pretty big back packer, and this would save me a TON of money, over buying pre-made stuff.
 
Hopefully my question makes sense.  It does in my head when thinking about it, so hopefully I am typing it out properly..
post #2 of 3

Md, You can probably go about a week if you use cure #1 and air dry them so there is very little moisture left. Hopefully Nepas chimes in here as he is the snack stick expert.

post #3 of 3
Thread Starter 
Thanks @CrazyMoon. I'll give it shot.
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