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Unread 10-28-2012, 11:55 PM   #1
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
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Default 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

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!

Thanks for looking!
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
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