Has any one tried to make it. I have tried salmon every other way smoked salmon, Lox, canned, smoked and canned but I want to try this. HELP....Looking for a recipe.
Thanks.
I had an idea for salmon sausage for quite some time. I just purchased my smoker a week ago and I will be experimenting with mixes. The tough part woill be to find the proper binder for it. Salmon will fall apart after you open the casing up. I was thinking Soy protein or oatmeal for a binder. Not too sure yet on how I am going to spice it yet. I am willing to share ideas!! I have a thread started under the recipes in development heading on this subject.
So Doug...first of all Welcome...second are you talking salmon sausage? Or actually trying to spice it like pepperoni? And dry cure?
Doug;
Welcome to the forum. I can't help you with the salmon pepperoni.
mcanik;
If you download the .pdf file it contains several sausage recipes, one of them is a fish sausage that call for .5 pounds of white fish, and .25 pounds of salmon. This recipe may give you some ideas.
Sorry!! I forgot to post the link.
http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf
I want to spice it like pepperoni/sausage but I want it be only about 1/2" DIA in a casing. Before I go get the stuffer I want to know if any one has done this before. I have seen salmon jerky but I want to do pepperoni.
Thanks.
Thanks Hab
The recipes will come in handy. ;D
Here's a couple links to the only guy that I know makes it locally. I've eaten his product and it's tasty....definitely NOT smoked feeder King, but tasty and easy to carry along on Bush trips........ Don't know how free he is with recipe but fun to look at his products......
http://maxxwildalaskasalmon.com/info.html
http://www.alaskajournal.com/stories/060302/loc_sausage_salmon.shtml
Quote from: Kummok on March 27, 2008, 10:31:44 AM
Here's a couple links to the only guy that I know makes it locally. I've eaten his product and it's tasty....definitely NOT smoked feeder King, but tasty and easy to carry along on Bush trips........ Don't know how free he is with recipe but fun to look at his products......
http://maxxwildalaskasalmon.com/info.html
http://www.alaskajournal.com/stories/060302/loc_sausage_salmon.shtml
Thanks for the links Kummok. I'll have to try some of that. I've made salmon sausage that you grill before but never tried anything like the stuff he sells. Sounds interesting enough to try out.
5 lbs fish
1 cup ice water
8 oz vegetable shortening
3/4 cup corn starch
2 Tbl salt
1 Tbl powdered dextrose
1/2 Tbl hot pepper flakes
1/2 tsp ground allspice
2.5 tsp ground anise seed
1.5 Tbl corn syrup solids (I've substituted with Splenda before, if using artificial sweetner only use 1/2 to 3/4 Tbl)
Debone and cool fish to at least 35 degrees F. Grind through 3/16" plate. Add salt and mix thoroughly to bind. After 10 minutes, add corn starch mixed with ice water. Spices and shortening are added last, mixing thouroughly. Stuff into a fibrous casing of your choice.
Cook sausage in water 200-205 degrees F until internal temp reaches 180 degrees F. Cool in cold water or shower with cold water until internal temp of 70 degrees F is obtained. The cooled sausage is then dipped in boiling water for one minute to tighten the casing.
Fish sausage is very perishable and should be stored in a cold fridge. Also freezes well.
Since this sausage is cooked immediately to such a high temperature, cures are not required.
-Brian
Now THAT'S being free with a recipe...way to go, Stickbow!