Salmon snack stick recipe?
mesbilawson last edited by
Does anyone have a salmon snack stick recipe or even tried it. My local smoke/butcher shop sells them, but of course will not share their recipe. Looking to find a recipe for one.
@mesbilawson I have never made salmon snack sticks but I did make tuna jerky recently and I found that the hotter snack stick seasonings work better. I tried Habanero Lime, Dill Pickle Seasoning and Teriyaki. In my opinion the Habanero Lime was the best by a good amount, then the Dill Pickle (which has more heat to it than you would imagine) and lastly the teriyaki. I was surprised but that because I assumed the teriyaki would go well with the Tuna but it did NOT.
Those are just my thoughts though, does anyone have any other thoughts?
pauliedmondsjr last edited by
I found this recipe on an Alaskan website:
"Salmon Snack Sticks
18 lbs Sockey or King Salmon
½ cup salt
2 cup almond flour
1 cup honey
1 tsp ground ginger
2 tsp ground nutmeg
3 ½ Tablespoons ground white pepper
1 tsp sage
1 tsp garlic granuals
Notes: use 19mm collegen casings. Grind fish almost frozen. Use these same spice quantities with 20lbs fish for a more milder product. Smoke, and bring temp up to just cook. Do not overheat. "
I hope to try this soon using my own Home Smoke Salmon. Other comments I’ve found recommended the spicier seasonings. One in particular said Habanero Seasoning was her favorite.
I think my tongue caught on fire just reading it.
My Salmon is caught on the bonny banks of Sam’s Club.
I plan to reduce the recipe amounts to be appropriate for my meager catch size. Nominally 3 pounds.
I suspect the Almond Flour is to absorb and suspend the natural oils in the Salmon, and to improve texture.
I calculate and add “Pink Salt”, Prague Powder #1 to my brine I do on my Salmon before smoking it. I notice there is no cure added to the above recipe. YMMV
(I hope this isn’t too “Necroposting”)
@Lance Landjager is a big goal of mine!
I tried something new to me instead of smoking this Landjager I used a mesquite smoke powder. It turned out pretty good, not as good as real smoke but really not bad.
The old timers in my family used to make blood sausage I remember trying it once…
I may need to try and make it to see if my taste buds have changed