Dried Cold Smoked Sticks

Discussion in 'Sausage' started by nepas, Nov 17, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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


    Stuffed


    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.

     
    disco likes this.
  2. elginplowboy

    elginplowboy Meat Mopper

    Looking great. U r the sausage man
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Bout another hour to smoke yet.


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

     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Lookin good
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Day 1

    Getting firmer and very prevalent smoke.

     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes

    Look at some of my past posts on dried Kab
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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



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

     
  10. sifumar

    sifumar Newbie

    They look amazing!
     
  11. shtrdave

    shtrdave Smoking Fanatic

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

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

    Happy smoken.

    David
     
  15. flyboys

    flyboys Smoking Fanatic

    That does look great nepas.
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

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

    [​IMG]
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow that looks tasty/

    Disco
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look great Nepas,
     
  19. dward51

    dward51 Master of the Pit OTBS Member

    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?
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

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

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