smoked salmon cold cut
smoked salmon cold cut
I had scrap salmon and thinking what can do with it?
I minced add nitrite salt, seasonings, natural liquid smoke and add transglutaminase.
Mix all and then make a roll with help of plastic foil and vacuuming it and keep cold 1 day.
After that put in UMAI bag and keeping 4 days.
Now have good smoked salmon cold cut
P.S.
Transglutaminase works well with chicken and meat. Already maked chicken breast rolls as well rib eyes and now also fish roll.
I minced add nitrite salt, seasonings, natural liquid smoke and add transglutaminase.
Mix all and then make a roll with help of plastic foil and vacuuming it and keep cold 1 day.
After that put in UMAI bag and keeping 4 days.
Now have good smoked salmon cold cut
P.S.
Transglutaminase works well with chicken and meat. Already maked chicken breast rolls as well rib eyes and now also fish roll.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Salmon is compressed using a spatula through the sieve. Left ready mass and middle pressed juice, which I use later in salmon soup
I have 1 kg minced salmon and some 250 g juice pressed away
This minced salmon is very cheap here under 2€/kg.
I use only salt 1.5% of dry mass and liquid smoke 25mg/kg. Then eat I have mustard dipping.
using transglutaminase to glue mass
mass wrapped in plastic foil
then put in vacuum pack (vacuum makes little more press- so glueing better) and keep it about 1 day in the freezer and then packing to UMAI dry bag an d keep 3-4 days more.
Smaller sausage is 250 g and I will scale it then again then put in UMAI dry bag and after 3 days too so see how much drying
I have 1 kg minced salmon and some 250 g juice pressed away
This minced salmon is very cheap here under 2€/kg.
I use only salt 1.5% of dry mass and liquid smoke 25mg/kg. Then eat I have mustard dipping.
using transglutaminase to glue mass
mass wrapped in plastic foil
then put in vacuum pack (vacuum makes little more press- so glueing better) and keep it about 1 day in the freezer and then packing to UMAI dry bag an d keep 3-4 days more.
Smaller sausage is 250 g and I will scale it then again then put in UMAI dry bag and after 3 days too so see how much drying
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia