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Old 03-06-2018, 05:27 PM   #25
thirdeye
somebody shut me the fark up.

 
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Looks great, you're killing me with the photos. I've had a note and a couple of your photos on the recipe page for my canned salmon for quite a while and keep forgetting to smoke & can some. My dry cure is similar to your recipe, I do put my fillets flesh down when I wrap, but I do need to try slicing to the skin, it makes perfect sense especially when cubing the meat for canning anyway. Like you I use either jalapenos or green onion in each jar, and a tick of oil, a little water and some seasoning.

I generally can 6# of salmon at a time, which is about 14 of the 1/2 pint jars and I'm down to about 5 jars. Maybe I'll put a reminder note on the jars themselves so I won't forget to try this next time.

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