Smoked Salmon Sticks

[Makkara]

After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once. To that I added.
1.5% SALT
. 25% CURE #1
.3% Black pepper
.2% Granulated garlic
.2% Smoked paprika
5.0% Pure maple syrup (50 ml per kilo)

Stuffed into lamb casings and refer overnight. Next day 1 hr@100 no smoke. 1hr @ 120 with alder in pellet tray. 1hr@130 with smoke. Removed and vac packed into sous vide @140 for 80 minutes. Bloomed, rested overnight in refer and packaged.
Things to modify on next batch. Up salt to 1.75%, and add a little water to aid in stuffing. Stuffer with 12mm tube was straining!

 

[SmokinEdge]

Looks fantastic!

 

[mr_whipple]

Wow. That looks killer.

 

[Winterrider]

Agree, look great !

 

[jcam222]

Definitely different and I bet very tasty.

 

[Makkara]

Thanks all. It's a favorite of my wife. Happy wife.........

 

[babydocsmoker]

Any thoughts on the taste? How stiff are they?

 

[Makkara]

Any thoughts on the taste? How stiff are they?

Could use a little more salt in my opinion. Wife likes them as they are. They hold their shape well, but aren't slim jim stiff.

 

[slavikborisov]

After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once. To that I added.
1.5% SALT
. 25% CURE #1
.3% Black pepper
.2% Granulated garlic
.2% Smoked paprika
5.0% Pure maple syrup (50 ml per kilo)

Stuffed into lamb casings and refer overnight. Next day 1 hr@100 no smoke. 1hr @ 120 with alder in pellet tray. 1hr@130 with smoke. Removed and vac packed into sous vide @140 for 80 minutes. Bloomed, rested overnight in refer and packaged.
Things to modify on next batch. Up salt to 1.75%, and add a little water to aid in stuffing. Stuffer with 12mm tube was straining!

That’s awesome !! Looks
Delicious

 

[Hijack73]

YUM!

I've never ground salmon, but that certainly makes me want to find some salmon on sale.

 

[OldSmoke]

That is really cool!

 

[Cajun Smokes]

After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once. To that I added.
1.5% SALT
. 25% CURE #1
.3% Black pepper
.2% Granulated garlic
.2% Smoked paprika
5.0% Pure maple syrup (50 ml per kilo)

Stuffed into lamb casings and refer overnight. Next day 1 hr@100 no smoke. 1hr @ 120 with alder in pellet tray. 1hr@130 with smoke. Removed and vac packed into sous vide @140 for 80 minutes. Bloomed, rested overnight in refer and packaged.
Things to modify on next batch. Up salt to 1.75%, and add a little water to aid in stuffing. Stuffer with 12mm tube was straining!

Love the idea of these fish sticks. Got my wheels turning.

 

[DEERMAKER]

Love the idea of these fish sticks. Got my wheels turning.

After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once. To that I added.
1.5% SALT
. 25% CURE #1
.3% Black pepper
.2% Granulated garlic
.2% Smoked paprika
5.0% Pure maple syrup (50 ml per kilo)

Stuffed into lamb casings and refer overnight. Next day 1 hr@100 no smoke. 1hr @ 120 with alder in pellet tray. 1hr@130 with smoke. Removed and vac packed into sous vide @140 for 80 minutes. Bloomed, rested overnight in refer and packaged.
Things to modify on next batch. Up salt to 1.75%, and add a little water to aid in stuffing. Stuffer with 12mm tube was straining!

LOOKS GREAT I HAVE A FREEZER OF WILD SOCKEYE FROM SUMMER YUM