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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-29-2012, 08:59 AM | #16 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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OMG You are amazing That looks incredible Will have to try this one
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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10-29-2012, 09:05 AM | #17 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Do you raise your own salmon too
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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10-29-2012, 10:24 AM | #18 | ||||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks everyone!!
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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! lol George....I wish!! Thanks.. Thanks again friends!
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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/ |
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10-29-2012, 10:40 AM | #19 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Outstanding!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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10-29-2012, 10:52 AM | #20 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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Nice work!
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Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR] |
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10-29-2012, 12:37 PM | #24 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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10-29-2012, 01:53 PM | #25 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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Very nice!!!
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DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck |
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10-29-2012, 02:18 PM | #26 | ||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thank you JD and Dirtbuddy!!
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Ijustwantedtolookatpics....Thanks! Richard...you need one! Thanks.. Quote:
DaChief..Thank you!! .
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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/ |
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10-29-2012, 02:31 PM | #27 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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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.
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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10-29-2012, 02:46 PM | #28 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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..
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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/ |
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10-29-2012, 11:07 PM | #29 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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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
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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10-30-2012, 09:45 AM | #30 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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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
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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