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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 11-01-2012, 08:53 AM   #46
The_Kapn
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As always Jeanie---Great Looking Grub!

I had no idea that you could "home can" salmon. Just never crossed my mind.

You never cease to amaze and inspire us.

TIM
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Unread 11-01-2012, 10:34 AM   #47
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Quote:
Originally Posted by rondini View Post
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.
Ron thanks! Hope you give it a try sometime. :)

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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!
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Originally Posted by The_Kapn View Post
As always Jeanie---Great Looking Grub!

I had no idea that you could "home can" salmon. Just never crossed my mind.

You never cease to amaze and inspire us.

TIM
Tim thank you!!
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Unread 12-01-2012, 08:51 AM   #48
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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!
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Unread 12-01-2012, 09:51 AM   #49
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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!
Thank you oifmarine... You are very kind!!.
I appreciate you stopping by my blog too.
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Unread 12-01-2012, 10:30 AM   #50
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Looks GREAT! I'll take a jar or two Neat little smokehouse you got too.
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Unread 12-01-2012, 11:05 AM   #51
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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?
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Unread 12-01-2012, 11:33 AM   #52
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Quote:
Originally Posted by J-Rod View Post
Looks GREAT! I'll take a jar or two Neat little smokehouse you got too.
Thank you J-Rod!

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Originally Posted by Gore View Post
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?
Gore I have not tried that... really sounds good though. Keep me posted if you give it a try! Thanks.
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Unread 12-02-2012, 04:27 PM   #53
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Default 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.
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Unread 12-03-2012, 09:57 AM   #54
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GARNAAL that looks great! Can't wait to see it in action.
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Unread 12-03-2012, 10:20 AM   #55
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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" after eating the home canned stuff.

Good Job
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