Salmon Sticks

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cmayna

Master of the Pit
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Jun 23, 2012
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SF Bay Area, CA
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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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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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.

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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.
 
Awesome, Craig!!
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Sticks, cubes, doesn't seem to matter, as long as you're doing them!!
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Fantastic Job!!------------
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Your Fish supplier does a Great Job Too!!
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Bear
 
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 - 
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DS
 
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