smoked salmon cold cut

Kunde · 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

P.S.
Transglutaminase works well with chicken and meat. Already maked chicken breast rolls as well rib eyes and now also fish roll.

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

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.

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

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.

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

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

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