Cold Smoking and Canning Salmon - Page 4

The_Kapn · 11-01-2012, 08:53 AM

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

cowgirl · 11-01-2012, 10:34 AM

Quote:

Originally Posted by 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.

Ron thanks! Hope you give it a try sometime. :)

Quote:

Originally Posted by 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!

Scott, I just realized you're the Scott at the drum forum!

lol Thanks friend, bring your pirate costume! Arrrrr...

Quote:

Originally Posted by The_Kapn

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!!

oifmarine2003 · 12-01-2012, 08:51 AM

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!

cowgirl · 12-01-2012, 09:51 AM

Quote:

Originally Posted by oifmarine2003

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.

J-Rod · 12-01-2012, 10:30 AM

Looks GREAT! I'll take a jar or two

Neat little smokehouse you got too.

Gore · 12-01-2012, 11:05 AM

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?

cowgirl · 12-01-2012, 11:33 AM

Quote:

Originally Posted by J-Rod

Looks GREAT! I'll take a jar or two

Neat little smokehouse you got too.

Thank you J-Rod!

Quote:

Originally Posted by Gore

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.

GARNAAL · 12-02-2012, 04:27 PM

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.

cowgirl · 12-03-2012, 09:57 AM

GARNAAL that looks great! Can't wait to see it in action.

Old Smoke · 12-03-2012, 10:20 AM

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

11-01-2012, 08:53 AM	#46
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

12-01-2012, 10:30 AM	#50
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Looks GREAT! I'll take a jar or two Neat little smokehouse you got too. __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

12-01-2012, 11:05 AM	#51
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	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? __________________ 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" , and dubbed "Phizzy" by Sir Ron.

12-02-2012, 04:27 PM	#53
GARNAAL is one Smokin' Farker Join Date: 09-15-11 Location: Houston, TX	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. __________________ food bloggin at http://oldjinks.blogspot.com/

12-03-2012, 09:57 AM	#54
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	GARNAAL that looks great! Can't wait to see it in action. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-01-2012, 08:51 AM	#48
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	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!

12-03-2012, 10:20 AM	#55
Old Smoke is one Smokin' Farker Join Date: 03-22-10 Location: Ukiah, California	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 __________________ [FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT]