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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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10-28-2012, 11:55 PM | #1 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Cold Smoking and Canning Salmon
Seems like I've been kinda busy lately...
used my little smokehouse... salmon... cut... cure of brown sugar and canning salt (3 parts sugar to 1 part canning salt) Rub cure into fish, wrap and cure overnight... wash cure from salmon, let it air dry. Hanging cured salmon ready to cold smoke smoked with alder, cherry and apple wood at 80F and under for 2 hours... The canning process intensifies the smoke flavor so short smoking time is best. I use a light cool smoke...not heavy my cake pan rain cap is still holding up well. lol cold smoked salmon... ready to can removed skin, filled sterilized canning jars with smoked salmon.. added 1 teaspoon of oil and slice of onion for moisture.. add hot lids... into pressure canner at 12 pounds of pressure for 100 minutes.. smoked salmon... with cream cheese, scallion, garlic, cayenne, lemon juice.. taste test The smoked salmon will keep for a few years like this but I try to use it all in one year. I'm ready for winter! Thanks for looking!
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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, 01:42 AM | #3 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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I like
Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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10-29-2012, 02:16 AM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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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
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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10-29-2012, 02:18 AM | #5 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Ohhhh, had another thought, what are your shipping charges.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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10-29-2012, 02:54 AM | #6 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Another epic cook and post Jeanie...
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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10-29-2012, 03:01 AM | #7 |
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!)
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Thanks Jeanie, now I've got more things on my to-do list.
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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. |
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10-29-2012, 03:22 AM | #8 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Most excellent Jeaniusz!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-29-2012, 05:32 AM | #9 |
Full Fledged Farker
Join Date: 04-16-12
Location: New Albany, IN
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Wow that looks terrific. Love the smokehouse, I gotta put one of those on my list.
Great KISS salmon dry cure, too.
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Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind |
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10-29-2012, 06:49 AM | #11 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Yup, add another to do
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-29-2012, 07:32 AM | #12 |
Is lookin for wood to cook with.
Join Date: 03-18-11
Location: SoFla
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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
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Married to a vegetarian, so this website causes strife at home. My site FloridaHillbilly.com |
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10-29-2012, 08:05 AM | #13 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Way to go Jeaniusz!! Thanks for explaining the process!
Stellar as always!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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10-29-2012, 08:50 AM | #15 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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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
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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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