Cold Smoking and Canning Salmon

cowgirl · 10-28-2012, 11:55 PM

Seems like I've been kinda busy lately...

used my little smokehouse...

salmon...

cut...

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!

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

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

.

Al Czervik · 10-29-2012, 02:54 AM

Another epic cook and post Jeanie...

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!

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

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

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

10-28-2012, 11:55 PM	#1
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Cold Smoking and Canning Salmon Seems like I've been kinda busy lately... used my little smokehouse... salmon... cut... 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! __________________ jeanie 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 :)) http://cowgirlscountry.blogspot.com/

10-28-2012, 11:56 PM	#2
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Jeanie, that is absolutely FANTASTIC! Thanks so much for sharing! __________________ Kettleheads Anonymous Platinum Member

10-29-2012, 01:42 AM	#3
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	I like Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

10-29-2012, 02:16 AM	#4
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	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 __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

10-29-2012, 02:18 AM	#5
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Ohhhh, had another thought, what are your shipping charges. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

10-29-2012, 02:54 AM	#6
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Another epic cook and post Jeanie... __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

10-29-2012, 03:01 AM	#7
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Thanks Jeanie, now I've got more things on my to-do list. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

10-29-2012, 03:22 AM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Most excellent Jeaniusz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-29-2012, 05:32 AM	#9
plakers On the road to being a farker Join Date: 04-16-12 Location: Springfield, OR Downloads: 0 Uploads: 0	Wow that looks terrific. Love the smokehouse, I gotta put one of those on my list. Great KISS salmon dry cure, too. __________________ Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser, and now a Lightening Fast RED Thermapen

10-29-2012, 06:32 AM	#10
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Brilliant! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-29-2012, 06:49 AM	#11
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Yup, add another to do __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

10-29-2012, 07:32 AM	#12
Kazion Found some matches. Join Date: 03-18-11 Location: SoFla Downloads: 0 Uploads: 0	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 __________________ Married to a vegetarian, so this website causes strife at home. My site FloridaHillbilly.com

10-29-2012, 08:05 AM	#13
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Way to go Jeaniusz!! Thanks for explaining the process! Stellar as always! __________________ 18.5" WSM Weber SJS Maverick ET-732 Stealthy Fast Black Thermapen "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

10-29-2012, 08:48 AM	#14
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	Well done. WELL DONE __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

10-29-2012, 08:50 AM	#15
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	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 __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...