Cold Smoking and Canning Salmon

[cowgirl]

Originally Posted by 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

Thank you so much, you are so sweet!

Originally Posted by 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

Arlin, 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/sh...ad.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/...-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!



.

[Grain Belt]

That is absolutely awesome! I have a good friend that brings me Kings and Cohos from Lake Michigan each year. I brine and smoke it and make a very good product but was looking for "something else." This is it! I love this site for inspiration!

I always feel that you can taste the effort in good food. I am sick of the mantra "it's so easy" when it comes to food. Cowgirl has put in the effort and I'm sure it can be tasted in every morsel of that salmon. I can just hear the someone saying "Damn, this is good!" at a mid winter cocktail party after someone tries a cracker with that dip on it.

[DerHusker]

Great looking stuff! Luv me some smoked salmon.

[cowgirl]

Originally Posted by Grain Belt

That is absolutely awesome! I have a good friend that brings me Kings and Cohos from Lake Michigan each year. I brine and smoke it and make a very good product but was looking for "something else." This is it! I love this site for inspiration!

I always feel that you can taste the effort in good food. I am sick of the mantra "it's so easy" when it comes to food. Cowgirl has put in the effort and I'm sure it can be tasted in every morsel of that salmon. I can just hear the someone saying "Damn, this is good!" at a mid winter cocktail party after someone tries a cracker with that dip on it.

Grain Belt, Thank you!! I bet your fresh smoked salmon is wonderful!
I'm hoping to try this canned salmon out on my deer camp friends in a few weeks.


Please keep me posted if you process some!


Der Husker... Thank you!!


.

[sfbbqguy]

Great timing on this post and thanks for all the great info. As usual!
I've been kippering salmon for years and was just talking to FIL about canning some this year...gotta find a pressure cooker now.
We've got over 30 lbs. vac-sucked in the freezer thanks to this guy...and the other three we caught a week or so ago in Sacramento river. This was my son's first Salmon. He had a bit of assistance but he worked hard for it.

[cowgirl]

Originally Posted by sfbbqguy

Great timing on this post and thanks for all the great info. As usual!
I've been kippering salmon for years and was just talking to FIL about canning some this year...gotta find a pressure cooker now.
We've got over 30 lbs. vac-sucked in the freezer thanks to this guy...and the other three we caught a week or so ago in Sacramento river. This was my son's first Salmon. He had a bit of assistance but he worked hard for it.

Wow, Great pic!! I bet that was fun to bring in!
I've not tried kippered salmon, would love to hear how you make it.
Sounds like you are set for winter too. Congratulations on the catch!

[sfbbqguy]

The way I understand it is that Kippered Salmon is "smoke cooked". I got the method from Steven Raichlen's "How to Grill" and later figured out that the process was Kippering. I also gleened a lot of info from our friend Thirdeye on the process.
I usually dry cure w/kosher and brown surgar. Longer for thicker pieces, shorted for thinner ones as I don't want to remove toooo much moisture or get the fish toooo salty. Then I let salmon soak in some dark rum for a while then smoke it slowly on the UDS at a temp below 200* until fish gets to about 140*. Then it gets vac sealed and handed out to neighbors, friends for holidays.

[sparky']

really nice smoked salmon jeanie. i have never seen canned smoked salmon before. great idea. i sure wished i lived closer.

[pwa]

WoW looks fantastic!! Made my mouth water. Going to cupboard and getting some salmon right now :)

[Toast]

All I can say after getting my jaw off the floor is:

[BBQMaverick]

You are talented and full of great ideas. Your threads have lots of good info and pics.

Very nice Cowgirl .

[cowgirl]

Originally Posted by sfbbqguy

The way I understand it is that Kippered Salmon is "smoke cooked". I got the method from Steven Raichlen's "How to Grill" and later figured out that the process was Kippering. I also gleened a lot of info from our friend Thirdeye on the process.
I usually dry cure w/kosher and brown surgar. Longer for thicker pieces, shorted for thinner ones as I don't want to remove toooo much moisture or get the fish toooo salty. Then I let salmon soak in some dark rum for a while then smoke it slowly on the UDS at a temp below 200* until fish gets to about 140*. Then it gets vac sealed and handed out to neighbors, friends for holidays.

Thanks so much for the info! Sounds delicious, I will give it a try!

Originally Posted by sparky'

really nice smoked salmon jeanie. i have never seen canned smoked salmon before. great idea. i sure wished i lived closer.

Thanks Sparky! If I lived out your way, I'd be stopping by at least once a week for your killer ribs.

Originally Posted by pwa

WoW looks fantastic!! Made my mouth water. Going to cupboard and getting some salmon right now :)

Pwa, Thanks! Bet your salmon is great!

Originally Posted by Toast

All I can say after getting my jaw off the floor is:

lol Thanks Toast!

Originally Posted by BBQMaverick

You are talented and full of great ideas. Your threads have lots of good info and pics.

Very nice Cowgirl .

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.

[Arlin_MacRae]

Originally Posted by cowgirl

Arlin, 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/sh...ad.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/...-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!

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! LOL

Arlin

[rondini]

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.

[Foxfire]

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!