Dried Smokey Sticks

[NePaSmoKer]

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.



Der hoofin mix



Der hoofin stuffed sticks.



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.

[OU812]

Now that's gonna be gooood!

[NePaSmoKer]

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

[Gafala]

They look good so far.

[Saber 4]

Impressive as always Rick

[NePaSmoKer]

Day 1

Getting firmer and very prevalent smoke.

[Sailor]

Nice dark Der hoofin ya got goin

[NePaSmoKer]

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.

[Saber 4]

I can only say that my mouth is watering.

[Tenpoint5]

I know im gonna have to try this if I keep seeing these posts

[Sailor]

Der Hoffen looks great!  What percent of moisture did you lose in the finished product?

[OU812]

Im gonna make sticks like that when I grow up  ;D

Lookin gooood!

[pensrock]

Looks great Rick, see I knew you made better sticks in PA. Must be the slightly cool weather.  ;D

[KyNola]

WOW, just WOW!

[ragweed]

Super duper, Rick!  Now I'm hungry.  Think I'm gonna go rummage through my freezer and see if I can find some overlooked stix.