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Dried Sausage Sticks
from Great Sausage Recipes and Meat Curing by Rytek Kutas

Ingredients for 10 Lbs:

• 2 tsp. Insta Cure No. 1
• 4 Tb. paprika
• 1/3 cup ground mustard
• 1 tsp. ground black pepper
• 1 tsp. ground white pepper
• 1 tsp. ground celery
• 1 Tb. mace
• 1 tsp. granulated garlic
• 5 Tb. salt
• 4 1/2 Tb. powdered dextrose
• 1 1/2 cup fermento


Dried sausage sticks are made using a farily lean type of meat. You may use any kind of cow, bull or steer meat. The ratio is about 80% lean meat and 20% fat. Beef chuck is excellent meat to use for this sausage.

Processing Procedure

Meat is chilled to 30-32° F so that it will not smear when being ground through a 3/16" grinder plate. It is then mixed well for about 2 minutes and stuffed into 22-24mm sheep casings. The desired length is 6-9. Meat is then placed in a smokehouse at 98-110° F with cold smoke applied for about 8 hours. If you desire more tang, you may hold this temperature for 12 more hours. Smokehouse temperatures are then raised until the internal temperature reaches 145° F. Do not raise the smokehouse above 170° F. Remove from the smokehouse and place in dry room at 50-55° F.

OPTION: Add 1 tsp. cayenne pepper for added spice to 10 lb. recipe. Store in glass or plastic jar with holes on top of cover to allow some air circulation. Sticks will get moldy if stored in plastic bags with a twist tie.