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Salmon Sausage and Beef Jerky

10/12/2013

 
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. 
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Equipment and ingredients
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21mm collagen casings
Debone, skin, and cube salmon
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Soon all of these ingredients will be combined.You may want to look away for the rest of this post. 
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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
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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. 
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More implements of destruction...and reconstruction
These are dark times...
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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. 
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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. 
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Dinner

Sous vide

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Hot grill


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Yum
laura link
10/16/2013 09:18:25 pm

Salmon sausage! I've never had that before, but it sounds oh so delicious! My parents are sending me AK salmon this week so it's a must try!!!!

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11/29/2017 05:29:18 am

Now that’s what I call new. Although I have eaten a salmon sausage before, I haven’t tried smoking them yet. My wife is a great cook and even if she does tell me that I’m powerless without a grill, I know she still loves my burgers. I want her to taste this recipe for salmon sausage though. The one I ate before tasted plain and well? I don’t even think it had any sort of flavor at all. I bet she’ll love it immediately after taking the first bite. Which reminds me, I need to get myself a meat grinder in order to even make one.

Mindi
11/29/2017 07:29:22 am

Let me know how it turns out! We haven't made this in a while, and they never last long. You've inspired me to get this recipe in my rotation again. Enjoy.


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