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..