Fermented Sausage

Ironwood Sticks

Dry Cured Style Snack Sticks

• Smoky
• Pepper
• Tangy

Internal temp

35-40% weight loss

Smoker temp

65-70°F / 18-21°C (cold smoke)

Casing size

21-24 mm

Casing

All Natural Sheep Casings

What goes in it

• Kosher Salt
• Cure #2
• Dextrose
• Coarse Black Pepper
• Garlic Powder
• Cayenne Pepper
• Paprika
• Starter Culture (T-SPX)

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Fat

How it's made

1. Grind meat through a 3/8" plate, then regrind through a 3/16" plate for a fine, dense texture. Keep below 34°F.
2. Dissolve starter culture in distilled water per package directions.
3. Mix all dry seasonings and dissolved culture into ground meat until tacky.
4. Stuff into 21-24mm all natural sheep casings.
5. FERMENT: Hang at 85-90°F, 85-90% humidity for 18-24 hours until pH drops below 5.3.
6. COLD SMOKE (optional): Smoke at 65-70°F for 4-6 hours.
7. DRY: Move to 55°F, 75-80% humidity. Dry for 1-2 weeks until firm and 30% weight loss.
8. These are shelf-stable when properly dried. Perfect grab-and-go snack.
9. SAFETY: Cure #2 and starter culture are required. These are not the same as regular snack sticks.

Wood

Beech · Oak · Cherry