Pork Sausages vs Pork "beef" Sticks.. whats the difference?

Discussion in 'Pork' started by mikedaub, Sep 9, 2016.

  1. mikedaub

    mikedaub Fire Starter

    OK, long time reader and recipe user, but first time poster..  And yes, I will work my way into the forum to introduce myself properly.. :)

    Question about making Sausages links and beef sticks...  Really, what is the difference?

    I usually get a whole pig every year (I just got it last week), and my wife doesn't really like the ground breakfast sausage we get from it, so I like to make it into some pork sticks...  I have done it a couple times before, and it all turned out GREAT, but my concern out of not knowing that I was doing, made me keep them in the fridge..  So, it got me thinking, what is the difference between a sausage link (like a bratwurst style) vs a beef stick?  Or, I guess what I am really after is, what is best practice for me to use so I don't have to refrigerate the pork sticks when done?  I am a pretty big back packer, and this would save me a TON of money, over buying pre-made stuff.

    Hopefully my question makes sense.  It does in my head when thinking about it, so hopefully I am typing it out properly..
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Md, You can probably go about a week if you use cure #1 and air dry them so there is very little moisture left. Hopefully Nepas chimes in here as he is the snack stick expert.
     
  3. mikedaub

    mikedaub Fire Starter

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