For many years, H summer sausage seasoning is all I used for sticks. I would add extra ingredients to get them to fit my taste, mostly garlic and red pepper flakes, and of course, hi temp cheese
Salmon snack stick recipe?
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?
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. :sunglasses:
I plan to reduce the recipe amounts to be appropriate for my meager catch size. :fishing_pole: 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”)
So since your profile picture is of you holding a fish I presume you like fish. So why is there no “how to” instructions on smoking or jerkying fish in the learning centre? Salmon would be a great place to start.
Would love to Jerky some salmon without costly trial and error.
pkzipper I’ve got some salmon in the freezer with an eye towards some experiments for sure! When we do that it will either be added to the recipes section of the how-to section, depending on how everything shakes out.
I live on a pond where I do almost all my fishing and I have never loved the taste of largemouth bass, to be honest so I am almost exclusively catch and release. I do buy a lot of fish from the store though!
Out of curiosity, I have seen a lot of Instagram posts recently about not holding a largemouth horizontally by its mouth as that normally kills it somehow. Has anyone else seen these? I almost never hold them like that but that’s just habit, I had never heard that it harms, let alone kills, the fish.
Did you do a dry mix or wet mix when doing your tuna jerky?
alexkoelsche I dragged it through dry mix and then covered it with just enough water and let it sit for 12 hours. I think that’s what we did, but its been a long time and I can’t find the video! Id say like 90% sure
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
YooperDog That guy is awesome, no idea where he finds the time to do all the things he does. I’m always amazed by people like them, working and taking care of my house/wife/dogs/family is about all I have time for!
Jonathon Yes holding a bass that way puts all the weight of the fishes body on its spine right behind its head and can potentially cause damage to its spine
RON PARRISH Was this something that has always been well known or is it more recent? I don’t fish or pay attention to fishing as much as I used to but I don’t think I had heard of this until the last 6 months or so.
Jonathon I wouldnt say well known by most people but I had been told that a long time ago.I also used to talk to a lot of fisherman when I had my taxidermy business.A lot of them told me that