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.