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-   -   Cold Smoking and Canning Salmon (http://www.bbq-brethren.com/forum/showthread.php?t=146916)

cowgirl 10-28-2012 11:55 PM

Cold Smoking and Canning Salmon
 
Seems like I've been kinda busy lately...


used my little smokehouse...

http://i245.photobucket.com/albums/g...ps6f122454.jpg

salmon...

http://i245.photobucket.com/albums/g...ps3ff65367.jpg

cut...

http://i245.photobucket.com/albums/g...ps7b38ac06.jpg

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


http://i245.photobucket.com/albums/g...ps5d86da82.jpg

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

http://i245.photobucket.com/albums/g...ps78b42514.jpg

http://i245.photobucket.com/albums/g...ps3599ce18.jpg

wash cure from salmon, let it air dry.

http://i245.photobucket.com/albums/g...ps38d81966.jpg

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.


http://i245.photobucket.com/albums/g...ps1d7ffae1.jpg

http://i245.photobucket.com/albums/g...ps00a175bc.jpg

I use a light cool smoke...not heavy

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

http://i245.photobucket.com/albums/g...psa9f8d406.jpg

http://i245.photobucket.com/albums/g...psc976c2f4.jpg

cold smoked salmon...

http://i245.photobucket.com/albums/g...psff44ea60.jpg


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

http://i245.photobucket.com/albums/g...pseac925e0.jpg

http://i245.photobucket.com/albums/g...pseb4ded78.jpg

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

http://i245.photobucket.com/albums/g...ps7b077cb7.jpg

add hot lids...

http://i245.photobucket.com/albums/g...ps95462f6c.jpg

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

http://i245.photobucket.com/albums/g...ps319e2b19.jpg

http://i245.photobucket.com/albums/g...ps91498168.jpg

smoked salmon...

http://i245.photobucket.com/albums/g...ps0ba82949.jpg

http://i245.photobucket.com/albums/g...ps17a60f4f.jpg

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

http://i245.photobucket.com/albums/g...psb2d362c6.jpg

taste test :becky:

http://i245.photobucket.com/albums/g...ps5e136ded.jpg

http://i245.photobucket.com/albums/g...ps0276385a.jpg

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 10-28-2012 11:56 PM

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

Phrasty 10-29-2012 01:42 AM

I like :clap:
Cheers

code3rrt 10-29-2012 02:16 AM

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 10-29-2012 02:18 AM

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

Al Czervik 10-29-2012 02:54 AM

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

Gore 10-29-2012 03:01 AM

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

Phubar 10-29-2012 03:22 AM

Most excellent Jeaniusz!:cool:

plakers 10-29-2012 05:32 AM

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

Great KISS salmon dry cure, too.

NorthwestBBQ 10-29-2012 06:32 AM

Brilliant!

bluetang 10-29-2012 06:49 AM

Yup, add another to do:thumb:

Kazion 10-29-2012 07:32 AM

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 10-29-2012 08:05 AM

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

Stellar as always!

NickTheGreat 10-29-2012 08:48 AM

Well done. WELL DONE :clap2:

Arlin_MacRae 10-29-2012 08:50 AM

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


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