B
BBQMaverick
Guest
You are talented and full of great ideas. Your threads have lots of good info and pics.
Very nice Cowgirl :thumb:.
Very nice Cowgirl :thumb:.
Cold Smoking and Canning Salmon
- Thread starter cowgirl
- Start date
Thanks so much for the info! Sounds delicious, I will give it a try! :thumb:
Thanks Sparky! If I lived out your way, I'd be stopping by at least once a week for your killer ribs. :grin:
Pwa, Thanks! Bet your salmon is great!WoW looks fantastic!! Made my mouth water. Going to cupboard and getting some salmon right now
lol Thanks Toast!
BBQMaverick thank you! I'm trying to get a few things ready for winter and deer season. Seems like fall is a busy time for me. :-D
Arlin_MacRae
somebody shut me the fark up.
Message passed on, thanks, and thanks for the other information! There can't be pigs in our present location: there's an actual City Ordinance banning pigs within the city limits! I don't know who did what, but that was the answer! LOLArlin, I don't mind at all! When I raw pack meat, the process makes it's own liquid or juice. No liquids are added.
Here is a link to some "raw" packed venison I did awhile back...
http://www.bbq-brethren.com/forum/showthread.php?t=96721
When I process "cooked" meats, I add liquid. Here's a link to some cooked chicken and stock...
http://cowgirlscountry.blogspot.com/2009/09/canning-chicken-thinning-hen-herd.html
when the meat is cooked first, I like to add it with stock or liquid.
You really do need a smokehouse. Not sure how anyone gets by without one. lol It's a "must" if you raise pigs too.
Thanks again Arlin and tell Jeannie Hi for me! :-D
Arlin
rondini
Full Fledged Farker
Looks great Jeanie. I've canned many lbs. of fish over the years. I've also smoked many lbs. over the years. It just did not occur to me to can the smoke fish. Now I have to try it. Thanks. :thumb:
Foxfire
Full Fledged Farker
If my plane goes down and I'm stuck on a deserted island, I only need three things to survive comfortably: a swiss army knife, a volley ball named Wilson, and Cowgirl to do the cooking. Dang!
As always Jeanie---Great Looking Grub!
I had no idea that you could "home can" salmon. Just never crossed my mind. :redface:
You never cease to amaze and inspire us.
TIM
I had no idea that you could "home can" salmon. Just never crossed my mind. :redface:
You never cease to amaze and inspire us.
TIM
Ron thanks! Hope you give it a try sometime.
Scott, I just realized you're the Scott at the drum forum! :doh: lol Thanks friend, bring your pirate costume! Arrrrr... :becky:
Tim thank you!! :hug::-D
oifmarine2003
Babbling Farker
Cowgirl-
That looks awesome! I did a lot of looking at your blog when I was deciding how I wanted to make my smoker. I love your smokehouse and your food always looks fantastic! Great job!
That looks awesome! I did a lot of looking at your blog when I was deciding how I wanted to make my smoker. I love your smokehouse and your food always looks fantastic! Great job!
Thank you oifmarine... You are very kind!!.
I appreciate you stopping by my blog too. :mrgreen:
J-Rod
is Blowin Smoke!
Looks GREAT! I'll take a jar or two:wink: Neat little smokehouse you got too.
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Jeanie, this post continues to haunt me. I'm wondering about doing this with a pickling sauce to make a product like smoked herring. Have you done something like this?
Thank you J-Rod! :grin:
Gore I have not tried that... really sounds good though. Keep me posted if you give it a try! Thanks. :grin:
GARNAAL
is one Smokin' Farker
you just added another project for me..
my little 7/16 inch Alu clad OSB incubator box, which I use for starting the cultures in my Fermented Sausages is getting a mod..
and gets to act like a little cold smoke house also..
1. a little chimney on top with a damper
2. a flex tube entry on bottom left,
3. replace the removable shelf above the light with an upside down L-shaped one to close off the section with the light when smoking
4. fabricate a metal enclosure that can be quickly installed over the Thermostat to keep it clean when smoking.
my little 7/16 inch Alu clad OSB incubator box, which I use for starting the cultures in my Fermented Sausages is getting a mod..
and gets to act like a little cold smoke house also..
1. a little chimney on top with a damper
2. a flex tube entry on bottom left,
3. replace the removable shelf above the light with an upside down L-shaped one to close off the section with the light when smoking
4. fabricate a metal enclosure that can be quickly installed over the Thermostat to keep it clean when smoking.
Old Smoke
is one Smokin' Farker
Jeanie
I have never tried canning smoked salmon, we usually smoke it until it is somewhat dry then eat it, similar to jerky.
We have canned fresh caught tuna and used a similar process.
Store bought tuna reminds me of "fish bait"uke:after eating the home canned stuff.
Good Job
I have never tried canning smoked salmon, we usually smoke it until it is somewhat dry then eat it, similar to jerky.
We have canned fresh caught tuna and used a similar process.
Store bought tuna reminds me of "fish bait"
uke:after eating the home canned stuff.Good Job
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