Salmon Snack Sticks
Posted: Thu Feb 06, 2020 04:24
Although not sold universally, salmon snack sticks are not uncommon. I have seen them in stores in Alaska and Europe, and they are available from internet retailers. Trying to get a recipe is a different kettle of fish, and I could not find any credible formulations and instructions. Instead, I created my own, using ingredients that I like and often prepare cooked and smoked salmon with them. The taste of salmon is unique and very different than the popular white fishes. Some love it, others won't put a single morsel of it into their mouths. These snack sticks turned out quite well. Texture was essentially the same as meat sausages, and the sheep casings emit a nice snap when you bite into one. There is a mild sweetness and maple syrup flavour and the Hungarian hot paprika gives it a bit of heat. The sticks also paired well with a bottle of inexpensive rosé and manchego cheese. So if you like salmon, this recipe is worth a shot.
3kg of salmon bellies, tail and fillets from last season's catch. Chinook, Coho and Sockeye
Pieces were chilled and ground with the 7mm plate
Ingredients per 1kg of salmon: 12g non iodized salt; 1.5g Cure #1; 3g black pepper; 2g Hungarian hot paprika: 2g granulated garlic; 50ml Canadian maple syrup.
Stuffed into 22mm sheep casings and hung to set for 90minutes at room temp
Smoked for 2hours at a temp of 60C(140F) and for about an hour at 80C(175F), until the IT reached 63c(145)
Smoked sausage was dried for two days in garage at a temp of 8-10C(46-50C)
Snack time!
3kg of salmon bellies, tail and fillets from last season's catch. Chinook, Coho and Sockeye
Pieces were chilled and ground with the 7mm plate
Ingredients per 1kg of salmon: 12g non iodized salt; 1.5g Cure #1; 3g black pepper; 2g Hungarian hot paprika: 2g granulated garlic; 50ml Canadian maple syrup.
Stuffed into 22mm sheep casings and hung to set for 90minutes at room temp
Smoked for 2hours at a temp of 60C(140F) and for about an hour at 80C(175F), until the IT reached 63c(145)
Smoked sausage was dried for two days in garage at a temp of 8-10C(46-50C)
Snack time!