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!
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!