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Salmon Sticks

post #1 of 13
Thread Starter 
Thought of changing the shape of the finish product from my typical nuggets to sticks or chunks. Sliced up 5# of early 2015 season King salmon, slicing with the grain.
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Into my typical dry brine of 4/1 ratio of Dk br sugar / non iodized salt. Brined for 5 hours.
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3 hours into the process with the brine doing it's job in extracting the juice from the fish.
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Room drying for 2+ hours to develop the pellicle
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Coming out of Mr. Big Chief after a 3 hour smoke-a-thon using my trusty AMNTS with Alder and apple pellets.
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Back into the kitchen cooling down before I fridge overnight.
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Jerry, guarding the finish product. Wife stole a whole bunch of it early this morning before she took off for a fishing trip today, to help feed her fishing buddies. Tonight or tomorrow I will vacuum seal up whatever we don't consume by then. Belch!
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Edited by cmayna - 11/22/15 at 9:28am
post #2 of 13
Looks great Craig!

POINTS!!!!
post #3 of 13
Nice lookin' fish sticks.... I'd eat 'em.... ALL of 'em..... in one sittin' ....
post #4 of 13
Great idea. Will try it. Nice smoke. You cut along the grain to ensure even thickness?
post #5 of 13
Thread Starter 
Thanks all for kind words.

If I cut cross grain, the pieces will be more apt to fall apart especially while I am stirring the product hourly while in the brine. This is especially true when I'm doing Salmon jerky which is really thin.



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Edited by cmayna - 11/22/15 at 12:42pm
post #6 of 13
Looks dang tasty ! icon14.gif
post #7 of 13
Thread Starter 
My wife yesterday with a belly full of my salmon sticks, holding 3 vermillions (rock cod), had very good luck with limits of rock and ling cod. An awesome day for her with her fishing buddies.

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post #8 of 13

Those look great!  Any heat during the smoke or just from the tube?

 

I'm not real big on salmon, but I have to try this!

post #9 of 13
Thread Starter 

Just a normal hot smoke over 3 hours. First hour at 125-130, bumped to 145 for second hour, bumped to 155-160 for third hour until an IT of 140 was met.

post #10 of 13
Quote:
Originally Posted by cmayna View Post
 

Just a normal hot smoke over 3 hours. First hour at 125-130, bumped to 145 for second hour, bumped to 155-160 for third hour until an IT of 140 was met.

Thank you sir!  I've added this to my winter list of items to cook!

post #11 of 13

Awesome, Craig!!Thumbs Up

 

Sticks, cubes, doesn't seem to matter, as long as you're doing them!!:drool

 

Fantastic Job!!------------:points:

 

Your Fish supplier does a Great Job Too!!Thumbs Up

 

 

Bear

post #12 of 13

WOW that's great looking fish.  I must try your method :points:

post #13 of 13

Craig once again you nailed it!! Great job,,, I just had a co-worker bring me in 2 1/2lb fillet for them,, I will be smoking it sometime after elk Season

 

A full smoker is a happy smoker - :points:

 

DS

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