Cajun Spice Mix for Smok'in

What’ch got? I’m going to do 1/2 king salmon filet at home. The other 1/2 was done @ Bearcats in Algoma WI.

I use Tony Chaecher’s commercially avaliable cajun spice.

Is Tony’s Cajun as salty as their Creole?

I love the Tony’s Creole on everything but the amount of salt in it requires salt to be reduced elsewhere in the recipe. And I mean everything. Pizza, eggs, potatoes, hamburgers, spaghetti, goulash, steaks, pork… If it has meat, Creole works.

If the Cajun is less salty I might give it a try.
Been using Tony’s Creole for nearly 20 years.

Tony’s has too much salt, I’ve been using Slap Your Mama, there’s a white pepper version also.

chomps wrote:

Tony’s has too much salt, I’ve been using Slap Your Mama, there’s a white pepper version also.

Thanks for the suggestion. Do you use the low sodium version or is regular also lower sodium than Tony’s?

I’ll have to give this a try.

Kyhl wrote:

<div class=”d4p-bbt-quote-title”>chomps wrote:</div>
Tony’s has too much salt, I’ve been using Slap Your Mama, there’s a white pepper version also.

Thanks for the suggestion. Do you use the low sodium version or is regular also lower sodium than Tony’s?

I’ll have to give this a try.

I haven’t tried the low sodium Slap yo’ mama, not even sure if there is such a product. Was turned on to this from some of my Mississippi buds, before they had in stores around here, they brought baggies of it from their meat market. I will say for sure that the regular version is lower in sodium, or at least tastes way better than Tony’s.

Denny O wrote:

What’ch got? I’m going to do 1/2 king salmon filet at home. The other 1/2 was done @ Bearcats in Algoma WI.

Bearcat’s Cajun smoked Salmon is awesome. We stopped there last year on the way home from Sturgeon Bay to buy some of their Cajun spice. If you ask, they will sell it, but don’t typically have it on the shelf.

Much to our surprise, it turns out their Cajun is just a repackaged off the shelf Cajun spice, but for the life of me, I can’t remember wheat brand…..

We watched him pour the Cajun spice out of XXXX brand large bottle into a smaller Bearcat labeled bottle to sell to us. I smoked some a few weeks back and it turned out just like Bearcat’s makes it.

For a smoking rub you want quite a bit of salt. After cooking the salt aids in keeping moisture during the Resting phase.

To all of you that have replied, I thank you!

If you would feel more comfortable please pm me with your moist (pun intended) secrets to achieve a perfect smoked @ home salmon.

This is my first time to smoke a fish of any sort. I’m soaking up your knowledge up like a sponge, so spill it out.

@tosetter
“We watched him pour the Cajun spice out of XXXX brand large bottle into a smaller Bearcat labeled bottle to sell to us. ”

Have you ever remembered the brand?

Have you tried cold smoking salmon? I much prefer it, although not sure how well that would work Cajun style…

BW, I’m just now getting to try my first shot @ smoking fish.
I’m not ruling out doing a cold smoke at some point in the future. just not with my designated first wild caught catch.

Denny O wrote:

@tosetter
“We watched him pour the Cajun spice out of XXXX brand large bottle into a smaller Bearcat labeled bottle to sell to us. ”

Have you ever remembered the brand?

Hi Denny- Yes, it turns out I had made a note in my phone. The Cajun seasoning Bearcat uses is Tone’s Cajun.

Thanks!!

Slap Your Mama?

I’ll be cool smoking the snack sticks I just finished stuffing. They’ll hang now until morning then go in the smoker for maybe 4 hours to soak up some flavor. A couple hours in the oven and finito.

I had about 12 pounds of venison and I had 3 pounds of jerky meat I froze instead of starting the smoker for such a small amount and tossed that in with the venison and seasonings. Since Cajun implies tossing anything in the mix, I guess I can call this batch Cajun style. I used a partial packet each of seasoning for regular sticks and spice for hot sticks, then the seasoned jerky meat. Got the sticks seasoned, got the pantry cleaned out of partial packs of seasoning….had a couple fingers of four roses to work on along the stuffing road….so life is good.

” Since Cajun implies tossing anything in the mix, I guess I can call this batch Cajun style.”
Huh?

https://en.wikipedia.org/wiki/Cajun_English

https://www.google.com/search?q=Dictionary#dobs=cajun

Ca·jun
/ˈkājən/Submit
noun
noun: Cajun; plural noun: Cajuns
1.
a member of any of the largely self-contained communities in the bayou areas of southern Louisiana formed by descendants of French Canadians, speaking an archaic form of French.
adjective
adjective: Cajun
1.
relating to the Cajuns, especially with reference to their folk music (typically featuring the concertina, accordion, and fiddle) or spicy cuisine.

Down boy….just kidding.

Their music is better than their cooking though.

Denny O wrote:

BW, I’m just now getting to try my first shot @ smoking fish.
I’m not ruling out doing a cold smoke at some point in the future. just not with my designated first wild caught catch.

Right on, there’s no bad smoked salmon if done right, that’s for sure!!!!