Dried Cold Smoked Sticks

[SWFLsmkr1]

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

smokystix.jpg

• SWFLsmkr1
• Nov 17, 2013

Mustard seed and red pepper flakes.

smokystix1.jpg

• SWFLsmkr1
• Nov 17, 2013

Cure 2 and the dry mixed with 1/2 cup cold water.

stix2.jpg

• SWFLsmkr1
• Nov 17, 2013

All mixed and ready for stuffing

stix3.jpg

• SWFLsmkr1
• Nov 17, 2013

Stuffed

stix4.jpg

• SWFLsmkr1
• Nov 17, 2013

Hickory pucks, cold smoke only no water in the pan.

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• SWFLsmkr1
• Nov 17, 2013

Getting some hickory smoke. After 5 hours of cold smoke these will hang for 5-7 days. They will darken while hanging.

stix6.jpg

• SWFLsmkr1
• Nov 17, 2013

 

[elginplowboy]

Looking great. U r the sausage man

 

[driedstick]

Looking great. U r the sausage man

 

[SWFLsmkr1]

Bout another hour to smoke yet.

sstix7.jpg

• SWFLsmkr1
• Nov 17, 2013

Now the wait time. The sticks will dry and get darker and loose weight and start to shrivel. 5-7 Days

sstix8.jpg

• SWFLsmkr1
• Nov 17, 2013

 

[driedstick]

Lookin good

 

[SWFLsmkr1]

Day 1

Getting firmer and very prevalent smoke.

sstix10.jpg

• SWFLsmkr1
• Nov 18, 2013

 

[woodcutter]

Those are looking great. Just curious, did you ever try this with kabanosy? I noticed the older my kabanosy sticks got the more I liked them.

 

[SWFLsmkr1]

 
Those are looking great. Just curious, did you ever try this with kabanosy? I noticed the older my kabanosy sticks got the more I liked them.

Yes

Look at some of my past posts on dried Kab

 

[SWFLsmkr1]

Time to cut and taste. Sorry for the dull phone cam pics.

sstix11.jpg

• SWFLsmkr1
• Nov 25, 2013

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• SWFLsmkr1
• Nov 25, 2013

Taste darn good. Smokey, slightly salty, hint of sweet with a warm bite.

sstix13.jpg

• SWFLsmkr1
• Nov 25, 2013

 

[sifumar]

They look amazing!

 

[shtrdave]

Where and what temp do they need to hang at? Those look pretty darn good.

 

[SWFLsmkr1]

 
Where and what temp do they need to hang at? Those look pretty darn good.

These are cure #2 sticks cold smoked at 60* The dry hang was done in my pantry shelf room temps from 60- 67*

 

[SWFLsmkr1]

They look amazing!

Thanks Si

 

[themule69]

They do look fnatastic. I have them on my todo list.

Happy smoken.

David

 

[flyboys]

That does look great nepas.

 

[woodcutter]

They really dried nice. I'll bet they are good!

 

[disco]

Wow that looks tasty/

Disco

 

[driedstick]

Those look great Nepas,

 

[dward51]

So in theory, with cure #2 and the proper amount of time for the cure to do it's thing, they should now be "shelf stable" at room temp, correct?

 

[SWFLsmkr1]

 
So in theory, with cure #2 and the proper amount of time for the cure to do it's thing, they should now be "shelf stable" at room temp, correct?

In theory yes. However some dry cure require fermentation and a humidity level. Most cure #2 items are shelf stable.