Some Cold Smoked and Canned Salmon
 

I was able to replenish my supply of canned, smoked salmon recently.
Stuck with the same process I always use. I like the outcome.

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

https://i.imgur.com/2cfRiO4.jpg

cut slits for even curing and smoking...

https://i.imgur.com/7bkS9DQ.jpg

https://i.imgur.com/u1K0ZcU.jpg

wrapped and cured in the fridge overnight...

https://i.imgur.com/ugQNWBh.jpg

rinsed and ready for the cold smoke..

https://i.imgur.com/S85f08D.jpg

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

https://i.imgur.com/KT43SKG.jpg?1

For salmon, I keep the smoke under 80F, which was no problem. The temperature remained around 45F .

https://i.imgur.com/RMKOHum.jpg

https://i.imgur.com/FLzFTKO.jpg

The canning process intensifies the smoke flavor so a 2 hr smoke is all that's needed..

https://i.imgur.com/NN2C3vn.jpg

https://i.imgur.com/iT6AvIB.jpg

https://i.imgur.com/vJL1nWG.jpg

https://i.imgur.com/I4UKiSz.jpg

https://i.imgur.com/VfiW6ts.jpg

Ready for canning...

Removed the meat from the skin..

https://i.imgur.com/UChOicS.jpg

Filled the sterilized jars with smoked salmon, added onion, pepper and oil to each jar.

https://i.imgur.com/LlHnrp8.jpg

Wiped the rim of each jar with white vinegar before topping with hot lids..

https://i.imgur.com/iequDTv.jpg

ready for the pressure canner...

https://i.imgur.com/B5VpHBk.jpg

For my altitude, these process at 12lbs of pressure for 100 minutes.

https://i.imgur.com/YLvZ1JB.jpg

https://i.imgur.com/YGTnKTy.jpg

https://i.imgur.com/FBF9NdQ.jpg

I've been using the smoked salmon for several meals..

Smoked salmon deviled Blue Swede duck eggs...

https://i.imgur.com/fICIWc5.jpg

https://i.imgur.com/G813Wof.jpg

Smoked salmon, cream cheese spread...

https://i.imgur.com/6nxXb4f.jpg

Smoked salmon, caper, cream cheese, onion bagels...

https://i.imgur.com/DN1YYrK.jpg

Panko crusted, smoked salmon patties with a sriracha sauce topping...

https://i.imgur.com/qlQ02Bs.jpg

puff pastry snacks...

https://i.imgur.com/AGpfegp.jpg

and my favorite... smoked salmon lasagna with creamy, gooey sauce..

https://i.imgur.com/j9zXE2Z.jpg

https://i.imgur.com/5kR1uAd.jpg

I'm set for awhile! :thumb:

Sorry for so many pics, but thanks for looking!

Looks great, white Vinegar to sterilize I assume.
Do you process the Oil in any way and what sort?

The jars are already sterilized. After filling the jars, I wipe the rim of the jar with white vinegar to remove oil and clean the rim so the lids will seal well.
One teaspoon of oil is added to each jar before processing for moisture. Veggie oil is my favorite, it doesn't add flavor, just moisture.
Thanks Titch!

Looking good! Those deviled eggs are calling my name. I love duck eggs, but always scramble them, because the whites seem tough when fried. Honestly, never even thought about making deviled eggs out of them. How are the whites compared to boiled chicken eggs?

Yum! It looks amazing as always!

Thank you Josh! Glad to hear you're a duck egg fan too. They are my favorites.
The whites are pretty close to a chicken egg... lighter in color, more translucent than a chicken egg. I eat them pretty often so I don't notice a big difference between the two, texture wise. Sorry, not much help! lol

Thanks so much Clay! :-D

Fantastic as usual Jeanie! I'm a fiend for deviled eggs. Never had duck eggs though. I'm going to have to be on a mission to find some now. Thanks for the great post.

That sure looks good. You have some mad cooking and photo skills.

Eric work neighbor! It all looks amazing

Spring Salmon season is just around the corner

That has got to taste amazing.... your Skillz are crazy!!!!!!!!

Looks delicious as always Jeannie!

Good.
Ed

Wow, thanks for posting!

Over the top!!! Truly amazing.