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Dried Cold Smoked Sticks

SWFLsmkr1

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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.

 

SWFLsmkr1

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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

 

woodcutter

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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

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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
 

shtrdave

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

SWFLsmkr1

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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*
 

disco

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Wow that looks tasty/

Disco
 

dward51

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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

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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.
 

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