Homemade Sausage Making

I had scrap salmon and thinking what can do with it?
I minced add nitrite salt, seasonings, natural liquid smoke and add transglutaminase.
Mix all and then make a roll with help of plastic foil and vacuuming it and keep cold 1 day.
After that put in UMAI bag and keeping 4 days.
Now have good smoked salmon cold cut

P.S.
Transglutaminase works well with chicken and meat. Already maked chicken breast rolls as well rib eyes and now also fish roll.

Interesting! How about a picture of the cross cut? Sockeye salmon season is almost here and I'm always looking for new ideas.

after minced salmon scrap, need press the mass to get out extra juices out and get the mass little bit dryer

3th trial...
now texture is fine

I use 1 kg minced salmon and press away 140 g liquid then add 25 mg liquid smoke and 1.5% salt of weight and transglutaminase. Keeping 4 days in Umai bag. Can easily cut thin slices.



get marinade samples from factory- takes time to test all those

Outstanding! I've been meaning to try something like this. Could you share some general processes on how you made it?

After couple days make again so I can take pics how to do.

Looking forward to it.

Salmon is compressed using a spatula through the sieve. Left ready mass and middle pressed juice, which I use later in salmon soup
I have 1 kg minced salmon and some 250 g juice pressed away
This minced salmon is very cheap here under 2€/kg.

I use only salt 1.5% of dry mass and liquid smoke 25mg/kg. Then eat I have mustard dipping.



using transglutaminase to glue mass



mass wrapped in plastic foil



then put in vacuum pack (vacuum makes little more press- so glueing better) and keep it about 1 day in the freezer and then packing to UMAI dry bag an d keep 3-4 days more.
Smaller sausage is 250 g and I will scale it then again then put in UMAI dry bag and after 3 days too so see how much drying

Looks good. If I'm following you right this is an uncooked dried product? Pardon my ignorance but we don't eat much salmon where I am.

Yes uncooked and dried.
Its like traditional cold smoked salmon in the form of a sausage and using liquid smoke instead of smoke of wood chips.
You can use your own favorit species of fish