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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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03-05-2018, 10:32 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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...  cut slits for even curing and smoking...   wrapped and cured in the fridge overnight...  rinsed and ready for the cold smoke..  I used a blend of alder and apple woods in my little smokehouse..  For salmon, I keep the smoke under 80F, which was no problem. The temperature remained around 45F .   The canning process intensifies the smoke flavor so a 2 hr smoke is all that's needed..      Ready for canning... Removed the meat from the skin..  Filled the sterilized jars with smoked salmon, added onion, pepper and oil to each jar.  Wiped the rim of each jar with white vinegar before topping with hot lids..  ready for the pressure canner...  For my altitude, these process at 12lbs of pressure for 100 minutes.    I've been using the smoked salmon for several meals.. Smoked salmon deviled Blue Swede duck eggs...   Smoked salmon, cream cheese spread...  Smoked salmon, caper, cream cheese, onion bagels...  Panko crusted, smoked salmon patties with a sriracha sauce topping...  puff pastry snacks...  and my favorite... smoked salmon lasagna with creamy, gooey sauce..   I'm set for awhile!  Sorry for so many pics, but 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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03-05-2018, 10:35 PM
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#2 |
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somebody shut me the fark up.
 Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks great, white Vinegar to sterilize I assume.
Do you process the Oil in any way and what sort?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-05-2018, 10:41 PM
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#3 | |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
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!
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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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03-05-2018, 10:43 PM
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#4 |
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Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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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?
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03-05-2018, 10:52 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
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
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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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03-05-2018, 10:53 PM
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#7 | |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
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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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03-06-2018, 01:32 AM
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#8 |
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Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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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.
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] |
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03-06-2018, 05:15 AM
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#10 |
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Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Eric work neighbor! It all looks amazing
Spring Salmon season is just around the corner
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes!  IMBAS Certified Moink Baller 
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03-06-2018, 05:46 AM
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#11 |
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Babbling Farker
  Join Date: 07-11-11
Location: Tuscaloosa Alabama
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That has got to taste amazing.... your Skillz are crazy!!!!!!!!
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TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication |
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03-06-2018, 05:49 AM
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#12 |
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Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Looks delicious as always Jeannie!
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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03-06-2018, 08:11 AM
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#13 |
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Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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Good.
Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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