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cowgirl 10-28-2012 11:55 PM

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

used my little smokehouse...



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 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:

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


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!


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?


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