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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-29-2012, 12:55 AM   #1
cowgirl
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Default 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!
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Unread 10-29-2012, 12:56 AM   #2
MisterChrister
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Jeanie, that is absolutely FANTASTIC! Thanks so much for sharing!
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Unread 10-29-2012, 02:42 AM   #3
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I like
Cheers
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Unread 10-29-2012, 03:16 AM   #4
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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
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Unread 10-29-2012, 03:18 AM   #5
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Ohhhh, had another thought, what are your shipping charges.
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Unread 10-29-2012, 03:54 AM   #6
Al Czervik
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Another epic cook and post Jeanie...
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Unread 10-29-2012, 04:01 AM   #7
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Thanks Jeanie, now I've got more things on my to-do list.
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Unread 10-29-2012, 04:22 AM   #8
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Most excellent Jeaniusz!
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Unread 10-29-2012, 06:32 AM   #9
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Wow that looks terrific. Love the smokehouse, I gotta put one of those on my list.

Great KISS salmon dry cure, too.
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Unread 10-29-2012, 07:32 AM   #10
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Brilliant!
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Unread 10-29-2012, 07:49 AM   #11
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Yup, add another to do
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Unread 10-29-2012, 08:32 AM   #12
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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!

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Unread 10-29-2012, 09:05 AM   #13
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Way to go Jeaniusz!! Thanks for explaining the process!

Stellar as always!
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Unread 10-29-2012, 09:48 AM   #14
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Well done. WELL DONE
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Unread 10-29-2012, 09:50 AM   #15
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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
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