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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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Old 09-19-2013, 11:07 AM   #1
cowgirl
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Default Some Smokehouse Salmon

It's been about a year since I smoked and canned my last batch of salmon. I have 4 jars left so it was time to do it again. I really like this stuff. :)

The cuts in the salmon help the cure and smoke penetrate into the meat...





made a simple cure of three parts brown sugar to one part canning salt..





cured overnight...



rinsed and dried before smoking...



used my little smokehouse with a blend of alder and apple woods...



kept the smokehouse temp below 75F....



gave the salmon a 2 hour cold smoke. The canning process intensifies the smoke flavor so 2 hours is all that is needed.









Removed the smoked salmon from the skin. filled the sterilized canning jars, topped with a sliver of onion and 1 tsp of veggie oil for moisture..



pressure canned for 100 minutes at 12 lbs..







the smoked salmon...



I had to taste test it.



I'm set for the winter. :)

Thanks for looking!
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Old 09-19-2013, 11:24 AM   #2
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Very nice looking set up you have. The end product looked awesome!!
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Old 09-19-2013, 11:29 AM   #3
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That looks great.What fish did you use?
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Old 09-19-2013, 11:35 AM   #4
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That looks really good.
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Old 09-19-2013, 11:35 AM   #5
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Looks great! I loved smoked salmon. I just cured and smoked some this week too, but not that much. I can eat it like popcorn.
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Old 09-19-2013, 11:36 AM   #6
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Quote:
Originally Posted by 57borntorun View Post
That looks great.What fish did you use?
Um...she said salmon six times, so...
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Old 09-19-2013, 11:41 AM   #7
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Another great job!! Very well done Jeanie!
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Old 09-19-2013, 11:42 AM   #8
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Awesomeness!
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Old 09-19-2013, 11:58 AM   #9
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Jeanie,

That is why you are a Smoking and BBQ Goddess!!!!!
Great Looking Grub.

I'm sure glad you have my address
Just Kidding!!!!!!!!!

TIM
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Old 09-19-2013, 12:03 PM   #10
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looks great, Jeanie!
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Old 09-19-2013, 12:13 PM   #11
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Thank you Savageford and NeoTrout!

Quote:
Originally Posted by 57borntorun View Post
That looks great.What fish did you use?
Thank you borntorun! I believe these were either silver or pink. I went for the "wild caught" salmon.

Quote:
Originally Posted by nucornhusker View Post
Looks great! I loved smoked salmon. I just cured and smoked some this week too, but not that much. I can eat it like popcorn.
Thank you! I bet yours was tasty!! know what you mean... it disappears so fast. lol


Thank you Troy and Blue!!

Quote:
Originally Posted by The_Kapn View Post
Jeanie,

That is why you are a Smoking and BBQ Goddess!!!!!
Great Looking Grub.

I'm sure glad you have my address
Just Kidding!!!!!!!!!

TIM
Tim thanks, you're a great friend! Hmmmm...... I DO have your address...
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Old 09-19-2013, 12:13 PM   #12
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Quote:
Originally Posted by fantomlord View Post
looks great, Jeanie!
Thanks Matt!
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Old 09-19-2013, 12:28 PM   #13
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Those look great.
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Old 09-19-2013, 12:49 PM   #14
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Quote:
Originally Posted by nucornhusker View Post
Um...she said salmon six times, so...
Seems to me there are many different species of salmon in the sea some farmed raised some wild caught.Some from the east some from the west.So maybe I should have been more specific.Here I will start over........."WHAT SPECIES OF FAMILY SALMONIDEA" did you use?(ORDER SALMONIFORMES) Maybe this will help with the answer.
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Old 09-19-2013, 12:54 PM   #15
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Great job Jeanie...loooks awesome! As soon as it cools a tad more i'll be cold smoking a batch. Perfect temp under 75*
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