cold weather
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high temp of 38 today so I decided it was a good time to smoke some cheese maybe do some salmon in a week or so
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Ive got some salmon in the freezer and I’ve been trying to figure out a way to make a snack stick like product out of it… has anyone done that?
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Ive got some salmon in the freezer and I’ve been trying to figure out a way to make a snack stick like product out of it… has anyone done that?
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Joe Hell I will try to play around with it and see what I can come up with. I am thinking of instead of grinding and reforming I would cut it into long strips, then “brine” it and smoke it.
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Joe Hell I will try to play around with it and see what I can come up with. I am thinking of instead of grinding and reforming I would cut it into long strips, then “brine” it and smoke it.
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Dave R Slice the salmon into 1 inch thick pieces about 6 inches long. Dissolve whatever seasoning you are using (should be lots of brown sugar, or if you are using a pre packaged seasoning add additional brown sugar) in water, add a little salt and a good amount of maple syrup to it. Then ether vac seal or zip lock and hold in fridge for 8-12 hours. Rinse everything and lay out on a cooking sheet in fridge until it starts to get tacky. About 2 hours should be enough depending on your fridge. Set up smoker at 230-250°. You want to get the salmon to 140° but you want to start brushing it with maple syrup after 20 minutes or so and then every 20-30 minutes throughout the cooking/smoking. Take it out and lay it out to cool and brush it then too.
You can serve it at room temp or even toss it in the fridge for a few hours, its good hot but I think better cold!
Smokehouse BBQ would be a good seasoning to start with and then add sugar too as its main ingredient is already sugar and will also help add a good smoke flavor.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Dave R Slice the salmon into 1 inch thick pieces about 6 inches long. Dissolve whatever seasoning you are using (should be lots of brown sugar, or if you are using a pre packaged seasoning add additional brown sugar) in water, add a little salt and a good amount of maple syrup to it. Then ether vac seal or zip lock and hold in fridge for 8-12 hours. Rinse everything and lay out on a cooking sheet in fridge until it starts to get tacky. About 2 hours should be enough depending on your fridge. Set up smoker at 230-250°. You want to get the salmon to 140° but you want to start brushing it with maple syrup after 20 minutes or so and then every 20-30 minutes throughout the cooking/smoking. Take it out and lay it out to cool and brush it then too.
You can serve it at room temp or even toss it in the fridge for a few hours, its good hot but I think better cold!
Smokehouse BBQ would be a good seasoning to start with and then add sugar too as its main ingredient is already sugar and will also help add a good smoke flavor.
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Dave R Slice the salmon into 1 inch thick pieces about 6 inches long. Dissolve whatever seasoning you are using (should be lots of brown sugar, or if you are using a pre packaged seasoning add additional brown sugar) in water, add a little salt and a good amount of maple syrup to it. Then ether vac seal or zip lock and hold in fridge for 8-12 hours. Rinse everything and lay out on a cooking sheet in fridge until it starts to get tacky. About 2 hours should be enough depending on your fridge. Set up smoker at 230-250°. You want to get the salmon to 140° but you want to start brushing it with maple syrup after 20 minutes or so and then every 20-30 minutes throughout the cooking/smoking. Take it out and lay it out to cool and brush it then too.
You can serve it at room temp or even toss it in the fridge for a few hours, its good hot but I think better cold!
Smokehouse BBQ would be a good seasoning to start with and then add sugar too as its main ingredient is already sugar and will also help add a good smoke flavor.
Jonathon my wife loves salmon and wants me to make her own private salmon stock it will be interesting to do
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