Salmon Sticks

Discussion in 'Fish' started by cmayna, Nov 22, 2015.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Thought of changing the shape of the finish product from my typical nuggets to sticks or chunks. Sliced up 5# of early 2015 season King salmon, slicing with the grain.
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    Into my typical dry brine of 4/1 ratio of Dk br sugar / non iodized salt. Brined for 5 hours.
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    3 hours into the process with the brine doing it's job in extracting the juice from the fish.
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    Room drying for 2+ hours to develop the pellicle
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    Coming out of Mr. Big Chief after a 3 hour smoke-a-thon using my trusty AMNTS with Alder and apple pellets.
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    Back into the kitchen cooling down before I fridge overnight.
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    Jerry, guarding the finish product. Wife stole a whole bunch of it early this morning before she took off for a fishing trip today, to help feed her fishing buddies. Tonight or tomorrow I will vacuum seal up whatever we don't consume by then. Belch!
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    Last edited: Nov 22, 2015
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Craig!

    POINTS!!!!
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice lookin' fish sticks.... I'd eat 'em.... ALL of 'em..... in one sittin' ....
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Great idea. Will try it. Nice smoke. You cut along the grain to ensure even thickness?
     
    Last edited: Nov 22, 2015
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Thanks all for kind words.

    If I cut cross grain, the pieces will be more apt to fall apart especially while I am stirring the product hourly while in the brine. This is especially true when I'm doing Salmon jerky which is really thin.



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    Last edited: Nov 22, 2015
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks dang tasty ! Thumbs Up
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    My wife yesterday with a belly full of my salmon sticks, holding 3 vermillions (rock cod), had very good luck with limits of rock and ling cod. An awesome day for her with her fishing buddies.

    [​IMG]



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    Last edited: Nov 23, 2015
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Those look great!  Any heat during the smoke or just from the tube?

    I'm not real big on salmon, but I have to try this!
     
  9. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Just a normal hot smoke over 3 hours. First hour at 125-130, bumped to 145 for second hour, bumped to 155-160 for third hour until an IT of 140 was met.
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thank you sir!  I've added this to my winter list of items to cook!
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome, Craig!![​IMG]

    Sticks, cubes, doesn't seem to matter, as long as you're doing them!![​IMG]

    Fantastic Job!!------------[​IMG]

    Your Fish supplier does a Great Job Too!![​IMG]

    Bear
     
  12. idahopz

    idahopz Smoking Fanatic

    WOW that's great looking fish.  I must try your method [​IMG]
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Craig once again you nailed it!! Great job,,, I just had a co-worker bring me in 2 1/2lb fillet for them,, I will be smoking it sometime after elk Season

    A full smoker is a happy smoker - [​IMG]

    DS
     

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