Cold Smoking and Canning Salmon

[Big George's BBQ]

OMG You are amazing That looks incredible Will have to try this one

[Big George's BBQ]

Do you raise your own salmon too

[cowgirl]

Thanks everyone!!

Originally Posted by code3rrt

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

Thanks Code3! I've tried it on a bagel...and it was pretty tasty.

Originally Posted by plakers

Wow that looks terrific. Love the smokehouse, I gotta put one of those on my list.

Great KISS salmon dry cure, too.

Thank you Plakers!! I wanted to keep the cure simple, also the canning ingredients. Was thinking of the dishes I am going to use this in and didn't want anything too powerful. Really love my smokehouse, it's getting old but still works great. Thanks again!

Originally Posted by Kazion

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

Thank you db!! Really hope you decide to come out of the shadows and join in. Would love to exchange cooking and smoking ideas with you!

Originally Posted by Arlin_MacRae

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 thank you!! Some times I wonder if we are related. lol We seem to enjoy the same things.
No problem with the oil foaming. Sometimes when canning pork, the rendered fat will seep under the lids during the canning process and interfere with the seal, but had no problem with the 1/2 tsp of oil in this.
I know you can add many things to the jars for flavoring, jalapenos etc... but I wanted this to be more about the smoked salmon for future dishes.

That's great that you two teach canning classes. Thanks again!

Originally Posted by Big George's BBQ

Do you raise your own salmon too

lol George....I wish!! Thanks..



Thanks again friends!

[JD McGee]

Outstanding!

[Dirtbuddy]

Originally Posted by code3rrt

Ohhhh, had another thought, what are your shipping charges.

Nice work!

[samfsu]

Delicious!! Wish I had temps in So Florida that I would do cold smokin!

[Ijustwantedtolookatpics]

Unreal!!!
Another great thread, thanks!

[richardnoodle]

I want to make a smokehouse now!

[gtr]

I am officially blown away.

That really looks fantastic, it's very well explained, and I continue to be impressed by the depth and breadth of your knowledge of delicious stuff. Very, very nicely done Jeanie!

[DaChief]

Very nice!!!

[cowgirl]

Thank you JD and Dirtbuddy!!

Originally Posted by samfsu

Delicious!! Wish I had temps in So Florida that I would do cold smokin!

Thank you samfsu! Not sure about Florida, but sometimes ice tubs in smokers will bring temps down.


Ijustwantedtolookatpics....Thanks!

Originally Posted by richardnoodle

I want to make a smokehouse now!

Richard...you need one! Thanks..

Originally Posted by gtr

I am officially blown away.

That really looks fantastic, it's very well explained, and I continue to be impressed by the depth and breadth of your knowledge of delicious stuff. Very, very nicely done Jeanie!

Greg you are so sweet... Thanks friend.


DaChief..Thank you!!



.

[rookiedad]

wow nice work! i would love to try this? i don't know anything about canning so my question is does the pressure canner additionally cook the salmon? what temp does it get up to during the canning time? thanks.

[cowgirl]

Originally Posted by rookiedad

wow nice work! i would love to try this? i don't know anything about canning so my question is does the pressure canner additionally cook the salmon? what temp does it get up to during the canning time? thanks.

Thank you rookiedad!
The salmon is not cooked in the smokehouse, it is cold smoked, so it is still raw.
The canning process cooks it. This is not the same as lox.

Here's more info on pressure canning..

There are four basic agents of food spoilage – enzymes, mold, yeast, and bacteria. Canning will interrupt the natural spoilage cycle, so food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212° F, the temperature at which water boils (except in mountainous regions). Therefore, boiling water processing is sufficient to destroy those agents.

Bacteria, however, are not as easily destroyed. The bacteria, Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212° F. In addition, bacteria thrive on low acids in the absence of air. Therefore, for a safe food product, low-acid foods need to be processed at 240° F. This temperature can only be achieved with a pressure canner.



The amount of pressure and the length of time you process the jars is determined by your altitude too. You need to follow the instructions for the pressure canner that you have.

Canning intensifies the smoke flavor so a shorter amount of cold smoke is best. The shorter smoke time also makes for moist salmon.


Hope you give it a try... and keep me posted!
Thanks again..

[Hook_Line_and_Sinker]

I fell in love with that smokehouse of yours years ago, and continue to pine over it! Simple and pure in design and function.

As always your posts are attainable and well layed out.

Once again you hit one out of the park

Thanks for all you share

[Arlin_MacRae]

Hey Jeanie, my honey came up with another question, if you don't mind. Her eagle eyes saw that the finished product seems to be completely immersed in liquid, as is proper, but she didn't see where you added any before the pressurizing stage.
Oh, and I'm looking for a site for our new smokehouse. (chuckle)

Arlin