smoked salmon cold cut

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Kunde

smoked salmon cold cut

Post by Kunde » Tue May 10, 2016 14:22

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 :lol:

P.S.
Transglutaminase works well with chicken and meat. Already maked chicken breast rolls as well rib eyes and now also fish roll.
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redzed
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Post by redzed » Tue May 10, 2016 20:47

Interesting! How about a picture of the cross cut? Sockeye salmon season is almost here and I'm always looking for new ideas.
Kunde

Post by Kunde » Wed May 11, 2016 11:41

after minced salmon scrap, need press the mass to get out extra juices out and get the mass little bit dryer

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Kunde

Post by Kunde » Mon May 30, 2016 06:01

3th trial...
now texture is fine

I use 1 kg minced salmon and press away 140 g liquid then add 25 mg liquid smoke and 1.5% salt of weight and transglutaminase. Keeping 4 days in Umai bag. Can easily cut thin slices.

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get marinade samples from factory- takes time to test all those ;-)

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Butterbean
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Post by Butterbean » Mon May 30, 2016 19:59

Outstanding! I've been meaning to try something like this. Could you share some general processes on how you made it?
Kunde

Post by Kunde » Tue May 31, 2016 00:51

After couple days make again so I can take pics how to do.
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Post by Butterbean » Tue May 31, 2016 02:04

Looking forward to it.
Kunde

Post by Kunde » Thu Jun 02, 2016 15:10

Salmon is compressed using a spatula through the sieve. Left ready mass and middle pressed juice, which I use later in salmon soup :mrgreen:
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.

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using transglutaminase to glue mass

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mass wrapped in plastic foil

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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

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Butterbean
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Post by Butterbean » Thu Jun 02, 2016 21:56

Looks good. If I'm following you right this is an uncooked dried product? Pardon my ignorance but we don't eat much salmon where I am.
Kunde

Post by Kunde » Fri Jun 03, 2016 00:51

Yes uncooked and dried.
Its like traditional cold smoked salmon in the form of a sausage and using liquid smoke instead of smoke of wood chips.
You can use your own favorit species of fish :?:
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