Some Smokehouse Salmon

cowgirl · Sep 19, 2013

It's been about a year since I smoked and canned my last batch of salmon. I have 4 jars left so it was time to do it again. I really like this stuff.

The cuts in the salmon help the cure and smoke penetrate into the meat...

made a simple cure of three parts brown sugar to one part canning salt..

cured overnight...

rinsed and dried before smoking...

used my little smokehouse with a blend of alder and apple woods...

kept the smokehouse temp below 75F....

gave the salmon a 2 hour cold smoke. The canning process intensifies the smoke flavor so 2 hours is all that is needed.

Removed the smoked salmon from the skin. filled the sterilized canning jars, topped with a sliver of onion and 1 tsp of veggie oil for moisture..

pressure canned for 100 minutes at 12 lbs..

the smoked salmon...

I had to taste test it.

I'm set for the winter.

Thanks for looking!

savageford · Sep 19, 2013

Very nice looking set up you have. The end product looked awesome!!

57borntorun · Sep 19, 2013

That looks great.What fish did you use?

NeoTrout · Sep 19, 2013

That looks really good.

nucornhusker · Sep 19, 2013

Looks great! I loved smoked salmon. I just cured and smoked some this week too, but not that much. I can eat it like popcorn.

nucornhusker · Sep 19, 2013

57borntorun said:
That looks great.What fish did you use?

Um...she said salmon six times, so...

TroyA65 · Sep 19, 2013

Another great job!! Very well done Jeanie!

bluetang · Sep 19, 2013

Awesomeness!

The_Kapn · Sep 19, 2013

Jeanie,

That is why you are a Smoking and BBQ Goddess!!!!!
Great Looking Grub.

I'm sure glad you have my address 8)
Just Kidding!!!!!!!!!

TIM

fantomlord · Sep 19, 2013

looks great, Jeanie!

cowgirl · Sep 19, 2013

Thank you Savageford and NeoTrout!

57borntorun said:
That looks great.What fish did you use?

Thank you borntorun! I believe these were either silver or pink. I went for the "wild caught" salmon.

nucornhusker said:
Looks great! I loved smoked salmon. I just cured and smoked some this week too, but not that much. I can eat it like popcorn.

Thank you! I bet yours was tasty!! know what you mean... it disappears so fast. lol

Thank you Troy and Blue!! :-D

The_Kapn said:
Jeanie,

That is why you are a Smoking and BBQ Goddess!!!!!
Great Looking Grub.

I'm sure glad you have my address 8)
Just Kidding!!!!!!!!!

TIM

Tim thanks, you're a great friend! :hug: Hmmmm...... I DO have your address...

cowgirl · Sep 19, 2013

fantomlord said:
looks great, Jeanie!

Thanks Matt! :-D

pmad · Sep 19, 2013

Those look great.

57borntorun · Sep 19, 2013

nucornhusker said:
Um...she said salmon six times, so...

Seems to me there are many different species of salmon in the sea some farmed raised some wild caught.Some from the east some from the west.So maybe I should have been more specific.Here I will start over........."WHAT SPECIES OF FAMILY SALMONIDEA" did you use?(ORDER SALMONIFORMES) Maybe this will help with the answer.

Fwismoker · Sep 19, 2013

Great job Jeanie...loooks awesome! As soon as it cools a tad more i'll be cold smoking a batch. Perfect temp under 75*

cowgirl · Sep 19, 2013

Thanks Pmad!

57borntorun said:
Seems to me there are many different species of salmon in the sea some farmed raised some wild caught.Some from the east some from the west.So maybe I should have been more specific.Here I will start over........."WHAT SPECIES OF FAMILY SALMONIDEA" did you use?(ORDER SALMONIFORMES) Maybe this will help with the answer.

I understood your question. :thumb:
When the local store brings salmon in, I stock up if it is wild caught. Then when the outside air temps are cool enough for me to cold smoke at least under 80F, I smoke a batch.
Could wait until fall but I was low on canned smoked salmon and had the time to do it. :-D
Thanks again borntorun!

cowgirl · Sep 19, 2013

Fwismoker said:
Great job Jeanie...loooks awesome! As soon as it cools a tad more i'll be cold smoking a batch. Perfect temp under 75*

Thanks and good luck with your batch! :-D

PatAttack · Sep 19, 2013

Wonder how one would go about getting some of THAT.?!:becky:

As always...out of the park!

Dirtbuddy · Sep 19, 2013

Very cool!

So, all you used for moisture in the jars is 1 tsp of oil?

cowgirl · Sep 19, 2013

PatAttack said:
Wonder how one would go about getting some of THAT.?!:becky:

As always...out of the park!

lol Thanks Pat, come and get it! :laugh::laugh: or you can PM me your address. :thumb:

Dirtbuddy said:
Very cool!

So, all you used for moisture in the jars is 1 tsp of oil?

Thank you Dirtbuddy! Yes the one sliver of onion and 1 tsp of oil is all that is added to the salmon. It's still raw when canned so the canning process cooks the salmon which also adds moisture to the jar. Over smoking makes the salmon dry but the short 2 hr smoke seems to work fine.
Thanks again!

Some Smokehouse Salmon

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