A Bit of Cold Smoked Salmon

[cowgirl]

Smoked a batch of salmon in my little smokehouse the other day. I like to have the canned stuff on hand for quick meals and snacks.

I cut slits into the meat side of the fish...the slits help the cure and smoke penetrate into the salmon.

make my cure of three parts brown sugar to one part canning salt...

cured the salmon overnight...

rinsed well and let it dry...

ready to hang in the smokehouse...

I used a mix of alderwood and apple. The smoke ran at 40F.. anything above freezing and below 85F works for this.

I cold smoked this batch for 3 hours. The canning process intensifies the smoke so a short smoke is all that's needed.

The smoked salmon, ready to can.

I remove the smoked meat from the skin...

I add a sliver of onion and a bit of oil to each jar. It helps keep the fish moist..

No liquid is added, the salmon makes it's own juice when raw packed. The canning process cooks the fish.

ready for the pressure canner...

I process this at 12lbs of pressure for 100 minutes.

made a cream cheese dip the next day...

then some smoked salmon deviled eggs with scallions and bacon...

I'm set for a few months. :-D
I smoked this batch longer than the last couple of batches. Will have to see if it makes much of a difference.



Thanks for looking!

 

[ShadowDriver]

Oh, my Lord... that looks divine (and a great way to have some nice eats packed away for another day)!

Thanks for the very interesting walk-through of the process!

 

[cowgirl]

Oh, my Lord... that looks divine (and a great way to have some nice eats packed away for another day)!

Thanks for the very interesting walk-through of the process!

Thank you Shadow! I like to use this for salmon patties too.

 

[S.Six]

Awesome!

 

[AClarke44]

Wow, is there anything you can't do?? That looks great!

 

[cowgirl]

Awesome!

Thank you Six! :-D

Wow, is there anything you can't do?? That looks great!

Too many things I can't do to list. lol
Thanks Andrew! :hug:

 

[93vpmod]

Wonderful, simply wonderful! I especially like the smoker pics.

What does a "pressure canner" look like...just a large pressure cooker used for canning?

 

[firefighter4634]

OMG, that looks amazing!!!! Sure wish I was your neighbor, lol.

 

[silverfinger]

Could this be done in my Klose offset ?

Great cook/thread by the way!!

 

[speed2486]

Wow Jeanie! That looks outstanding!

 

[cowgirl]

Wonderful, simply wonderful! I especially like to smoker pics.

What does a "pressure canner" look like...just a large pressure cooker used for canning?

Thank you Mike, Not the best pic but here's my pressure canner, it's the dial gauge kind.

Mine will hold 23 or 24 pints.

OMG, that looks amazing!!!! Sure wish I was your neighbor, lol.

Thanks firefighter! :-D

Could this be done in my Klose offset ?

Great cook/thread by the way!!

Thank you Ray! All you need to do is keep the temp of the smoke under 85F for salmon.

 

[cowgirl]

Wow Jeanie! That looks outstanding!

Thank you Speed! I make the salmon flavor kind of generic, then I can use it in different dishes. :-D

 

[MisterChrister]

Brilliant Jeanie! A few questions please! Did you let the fillets go to full pellicle (use a fan, too)? How big was your bit of oil in each jar, and do you recommend a certain kind? Have you used thawed out frozen salmon for this, or only fresh? Thanks!

BTW, the canned corned beef you helped me through turned out excellent! I added another 1/2tsp pickling spice per quart along with a few Tbsp water, and am just tickled with the results! We had "S#!t on a shingle" with it last night, and boy was it good! Thanks again!

 

[ssv3]

That's what I call "Murder!" Look absolutely "Killer"?? :becky:

My next project for sure Jeanie!

 

[speed2486]

I may have to try that this weekend. I have a Bradley Original that would be perfect for this. I just unplug the main heating element. I've been using it mostly for cheese lately. Thanks for the inspiration!

 

[Hillbilly BBQ]

Your recipes and cooks always amaze me in the detail and imagination. An inspiration to step outside of the box on normal cooks and recipes for sure!

Nicely done!

 

[Happy Hapgood]

I am a mere ant in this game of cooking life. Wow! You keep showing me that I don't know what I don't know! And Thank you for that! :thumb:

 

[cowgirl]

Brilliant Jeanie! A few questions please! Did you let the fillets go to full pellicle (use a fan, too)? How big was your bit of oil in each jar, and do you recommend a certain kind? Have you used thawed out frozen salmon for this, or only fresh? Thanks!

BTW, the canned corned beef you helped me through turned out excellent! I added another 1/2tsp pickling spice per quart along with a few Tbsp water, and am just tickled with the results! We had "S#!t on a shingle" with it last night, and boy was it good! Thanks again!

Thank you Chris! Glad to hear the canned corned beef worked out well for you. Your S*** on a Shingle sounds delicious!
It's really handy having quick meals canned. I think canned goods were the first "fast food". :-D
I let the salmon dry well after rinsing and before smoking. I let it dry on the counter, then let it hang for about an hour in the smokehouse before starting the smoke. (I had other things going on.)
For pints, I add 1 tsp of oil. Veggie oil works well. Olive oil is too strong and will flavor the fish during the canning process.
I have used both frozen and fresh fish. My grocery store is able to special order it for me.

Thanks again Chris!

 

[cowgirl]

That's what I call "Murder!" Look absolutely "Killer"?? :becky:

My next project for sure Jeanie!

Thanks so much Sako! Your All American canner is awesome. I can't wait to see what all you process in it. :-D :hug:

I may have to try that this weekend. I have a Bradley Original that would be perfect for this. I just unplug the main heating element. I've been using it mostly for cheese lately. Thanks for the inspiration!

That sounds great Speed! Let me know how it goes. :-D

Your recipes and cooks always amaze me in the detail and imagination. An inspiration to step outside of the box on normal cooks and recipes for sure!

Nicely done!

Thank you Shane! Very kind of you... :thumb:

I am a mere ant in this game of cooking life. Wow! You keep showing me that I don't know what I don't know! And Thank you for that! :thumb:

Thanks Mike! :hug:

 

[WareZdaBeef]

How is this considered cold smoked? I do hot smoked salmon that i smoke til IT 155F. From OP's posts i gathered OP uses a pressure cooker to can and uses 12lb pressure for 100 minutes.