Salmon Sausage and Beef Jerky

Dabbling our way into charcuterie, we decided to whip up some salmon sausage and beef jerky this Saturday evening. 

How the sausage is made (disclaimer)

As the idiom warns, you may be wary of this post. You view this at your own risk. It is October, and the tone is getting dark. 

Preparation 

First of all, one must have libations. Kings Street has canned their IPA, and it is terrific. 

Equipment and ingredients

21mm collagen casings

Debone, skin, and cube salmon

Soon all of these ingredients will be combined.You may want to look away for the rest of this post. 

Seasoning Recipe

3 lbs Salmon
1 1/2 tbls salt
3 1/2 tbls smoked paprika
2 tsp garlic granules
1 tsp anise seeds
3 tsp ground black pepper
3/4 tsp cayenne 
1/2 tsp Insta-cure #1

Making the sausage

Since Adam broke our Kitchen Aid two years ago, we still haven't gotten a new one. Kathy's stand mixer will never be the same. Here is a before and after photo:

By the way, dinner is cooking in the background here. We picked up a porterhouse and let is sous vide during our charcuterie adventures. 

More implements of destruction...and reconstruction
These are dark times...

3 lbs of salmon yielded 
33 sausage links. 

Smoke and poach

We smoked the salmon sausage for 2 1/2 hours with alder. Then, we moved them to a water bath poach at 185 degrees for 11 minutes. Finally, we vacuum sealed and froze them for preservation. 

Oh, this post is about beef jerky too. . . 

As tested by Heather and Joe, we are using the Salmon Jerky brine to make beef jerky from 11 lbs of London Broil. 

Dinner

Sous vide

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Hot grill


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