Cold Smoking and Canning Salmon

[cowgirl]

Seems like I've been kinda busy lately...


used my little smokehouse...

salmon...

cut...

cure of brown sugar and canning salt (3 parts sugar to 1 part canning salt)

Rub cure into fish, wrap and cure overnight...

wash cure from salmon, let it air dry.

Hanging cured salmon ready to cold smoke
smoked with alder, cherry and apple wood at 80F and under for 2 hours...
The canning process intensifies the smoke flavor so short smoking time is best.

I use a light cool smoke...not heavy

my cake pan rain cap is still holding up well. lol

cold smoked salmon...

ready to can
removed skin, filled sterilized canning jars with smoked salmon..

added 1 teaspoon of oil and slice of onion for moisture..

add hot lids...

into pressure canner at 12 pounds of pressure for 100 minutes..

smoked salmon...

with cream cheese, scallion, garlic, cayenne, lemon juice..

taste test :becky:

The smoked salmon will keep for a few years like this but I try to use it all in one year.

I'm ready for winter! :wink:

Thanks for looking!

 

[MisterChrister]

Jeanie, that is absolutely FANTASTIC! Thanks so much for sharing!

 

[Phrasty]

I like :clap:
Cheers

 

[code3rrt]

There she goes again! MY goodness me........that looks great!

Pretty good stuff with some cream cheese, chopped red onion and capers on a bagel too!
Geeeeze, you probably make those from scratch as well, LOL.
Great lookin' stuff Jeanie

 

[code3rrt]

Ohhhh, had another thought, what are your shipping charges:wink:.

 

[Al Czervik]

Another epic cook and post Jeanie... :thumb:

 

[Gore]

Thanks Jeanie, now I've got more things on my to-do list.

 

[Phubar]

Most excellent Jeaniusz!

 

[plakers]

Wow that looks terrific. Love the smokehouse, I gotta put one of those on my list.

Great KISS salmon dry cure, too.

 

[NorthwestBBQ]

Brilliant!

 

[bluetang]

Yup, add another to do:thumb:

 

[Kazion]

Mostly I just lurk here, but this one demanded that I post a thank you for such wonderful work, both in the process, and in describing it.

Thanks from the sidelines!

db

 

[PatAttack]

Way to go Jeaniusz!! Thanks for explaining the process!

Stellar as always!

 

[NickTheGreat]

Well done. WELL DONE :clap2:

 

[Arlin_MacRae]

Thanks, Jeanie. My Jeannie and I taught a canning class last week and salmon came up. She did salmon when she lived in Alaska with great results and now, thanks to you, I can SEE how it looks.
Question: do you have any problem with foaming since you add some oil?

Arlin

 

[Big George's BBQ]

OMG You are amazing :hungry::hungry::hail::hail::hail::hail: That looks incredible Will have to try this one

 

[Big George's BBQ]

Do you raise your own salmon too

 

[cowgirl]

Thanks everyone!!

There she goes again! MY goodness me........that looks great!

Pretty good stuff with some cream cheese, chopped red onion and capers on a bagel too!
Geeeeze, you probably make those from scratch as well, LOL.
Great lookin' stuff Jeanie

Thanks Code3! I've tried it on a bagel...and it was pretty tasty. :becky:

Wow that looks terrific. Love the smokehouse, I gotta put one of those on my list.

Great KISS salmon dry cure, too.

Thank you Plakers!! I wanted to keep the cure simple, also the canning ingredients. Was thinking of the dishes I am going to use this in and didn't want anything too powerful. Really love my smokehouse, it's getting old but still works great. Thanks again! :thumb:

Mostly I just lurk here, but this one demanded that I post a thank you for such wonderful work, both in the process, and in describing it.

Thanks from the sidelines!

db

Thank you db!! Really hope you decide to come out of the shadows and join in. Would love to exchange cooking and smoking ideas with you!

Thanks, Jeanie. My Jeannie and I taught a canning class last week and salmon came up. She did salmon when she lived in Alaska with great results and now, thanks to you, I can SEE how it looks.
Question: do you have any problem with foaming since you add some oil?

Arlin

Arlin thank you!! Some times I wonder if we are related. lol We seem to enjoy the same things.
No problem with the oil foaming. Sometimes when canning pork, the rendered fat will seep under the lids during the canning process and interfere with the seal, but had no problem with the 1/2 tsp of oil in this.
I know you can add many things to the jars for flavoring, jalapenos etc... but I wanted this to be more about the smoked salmon for future dishes.

That's great that you two teach canning classes. :thumb: Thanks again!

Do you raise your own salmon too

lol George....I wish!! Thanks..



Thanks again friends!

 

[JD McGee]

Outstanding! :thumb:

 

[Dirtbuddy]

Ohhhh, had another thought, what are your shipping charges:wink:.

Nice work!