Hey guys, I am wanting to make some Salmon Pepperoni, but don't have a clue where to start. Any help? Do I cool the fish first? How do I de-bone it all and peel it off the skin if I am not pre-cooking it?
Thanks for the help guys! And thanks to y'all and all the help I got on here, people are telling me that my pepperoni is the best that they have ever had!!!! I just invested $2500 into a brand new monster sausage stuffer and a brand new chamber vacuum sealer!!! Here's to hoping that it pays off!!!
Dont know how the anise and fennel would taste with the salmon? Or if the dextrose would break the salmon down? Any thing is worth the try ;D
What are you going to do cook the fish first when you say cool?
De bone with some needle nose pliers and filet the skin from the meat
Sorry, "cool the fish first" was supposed to be COOK the fish first..... I am looking for any information that I can get. I am starting from scratch with this one.....
thanks guys,
Scottie's Gourmet Meats
I'd think the fennel would work a treat with salmon - it's good in gravlax
Hi,
I've been interested for some time in making a salmon sausage to use up the scraps and trimmings I have left over after a batch of smoked Altantic fillets. I tend to cut off the tail end, square up the gill end and take a thin strip of belly leaving the bulk of the fillet to create reasonably uniform pieces for hot smoking. I then normally use the tail end for quick meals on the grill and the "scraps" for pastas, soups etc.
But... I've been doing some research and this thread has renewed my interest in a salmon sausage... not specifically pepperoni, but maybe with some experimentation we can come up with something? So far what I've found is below. I plan on trying the first one very soon:
http://cookthehumbletable.blogspot.com/2010/05/homemade-salmon-sausage.html (http://cookthehumbletable.blogspot.com/2010/05/homemade-salmon-sausage.html)
In this recipe, the salmon is essentially treated like any other meat for sausage... ie. ground raw, spices added, stuffed and used. Only thing I would probably add is a binder of some sort... possibly egg white. I have tried to find info on making it safe for smoking, but not sure how well Cure #1 would work on Salmon.... I did find the following info from the USDA on using nitrate cure in Salmon:
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.170 (http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.170)
Not too sure what these PPM amounts work out to in terms of actual Cure#1 added per pound of fish? I suppose the only way to see would be to try it, using the same recommended amounts as you do for non-fish meat. I think maybe the best way to get the smoke flavour would be to pre-smoke the meat before using it... and this recipe does call for some smoked salmon... but I'm not sure I like the idea of mixing cooked with raw meat.
Also found the following 2 recipes on the Marianski site.... both are very similar to the salmon recipe above:
http://www.wedlinydomowe.com/sausage-recipes/fish-links (http://www.wedlinydomowe.com/sausage-recipes/fish-links)
http://www.wedlinydomowe.com/sausage-recipes/fish-sausage (http://www.wedlinydomowe.com/sausage-recipes/fish-sausage)
Interestingly, they do mention smoking fish sausage in this part of their site.... but no mention of a cure:
http://www.wedlinydomowe.com/sausage-types/fish-sausage
So... if you're up for some experimentation, I'm happy to do the same and report back? Good luck!
The amount of cure #1 for sausage is the same for meat, poultry or fish; 1/4 teaspoon per pound of meat/fat.
As for the taste, nitrites do impart that characteristic taste you find in bacon, ham and other cured meats.