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! :thumb:
Sorry for so many pics, but thanks for looking!
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! :thumb:
Sorry for so many pics, but thanks for looking!