Smoked Salmon Sticks

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Makkara

Newbie
Original poster
SMF Premier Member
Oct 1, 2021
27
79
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!
 

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