Smoked Canned Salmon Question

[Miss B Haven]

Does anyone out there do smoked canned Salmon without brining the Salmon first? I'd like to do some just like I do the Albie (2 hours in the little chief, no brine, add 1/8 tsp of salt to 1/2 pint jar).
I've had my Nephews somked/canned salmon and love it, but he brines it first (Salt/Sug/water brine) just like his regular smoked fish (just doesn't smoke it as long).
I'd like to skip the brining process (long and messy) and just a the salt to the jar like the Albie.
Exeriance? Opinions? graemlins/1zhelp.gif
:cheers:

[ChinookSlayer]

Miss B,

I haven't tried smoking without brining first, however the brine recipe I do use is very quick, so it dosen't really take too much extra work.

Here is what I use:

Smoking Brine

2 quarts water
1 3/4 cups salt
2 cups brown sugar
1 tsp liquid garlic, or garlic salt
1 tsp liquid onion, or onion salt
1/2 cup lemon juice
1 tsp malpe extract

Soak fish for 30 to 40 minutes for canning, 1 to 2 hours for smoking.
lay on paper towels, or a rack to drain a little.

The high salt content forces the brine into the fillets much quicker. No 24hr brine hassle.

[Applegate]

We make sure the pieces of fish are pre-cut to fit pint jars, them smoke 2 pans of chips and can with 1 tsp. salt. Over smoking the salmon seems to make for a dry product. Spring chinook are the best for this, followed by ocean fish. Fall chinook seem to lack the necessary fat content for good canned salmon in my opinion.

Try some mesquite chips, we really like it.

[BUGLEMAN]

Mel I just cut to jar length and lay the pieces out on the smoker rack. I have been using a whole pan of alder chips but the canning process seems to intensify the flavor so I am going to 1/2 a pan. Get the fish out ASAP to prevent excess loss of juice and load into the jars. I throw on the same amount of salt as canning tuna. 1tsp per pint, if you want to get fancy add a clove of garlic a shot of dill and a jalapeno pepper.

[ 10-06-2003, 04:11 PM: Message edited by: BUGLEMAN ]

[Miss B Haven]

Wow - you guys (Clown Corkie and Bugleman) are using a lot of salt. A full tsp for a pint? I'm using 1/4 of that, an 1/8 for a half pint. Of course the only thing I actually ever put Salt on is the rim of my Margarita glass! :dance:

Bugleman- thanks- sounds like I can just smoke the Salmon and can as normal, I'll try a small batch first and taste test before I get too carried away. :cheers:
Chinook Slayer- that is a pretty quick method for the brining, I might try that to and compare! graemlins/idea.gif

[OceanBlue]

Mel - 1/2 tsp per pint is fine. We did up some smoked canned salmon without brine. It turned out just fine. Smoked about 2 hrs (in a big chief that's really slow), then cut and stuffed into pint jars with 1/2 tsp kosher salt. Believe me, none of the juices were lost! It's almost too mushy.

[skein]

We sprinkle coarse ground salt (about 1/3 the size of rocksalt) on the filets and then put brown sugar on top of that and smoke it as cool as possible - maybe two pans, but I often take it out before the second pan is finished. Then we can it in half-pint jars. I'd bring you some but we eat it up so dang quickly I never seem to have any lying around. :shrug:

A dab of mayo and a ritz cracker - oh, my! A beer helps wash the whole thing down. Never tried it with a Margarita.

I'll try to save you some, I really will. graemlins/1zhelp.gif

Skein

[apparentgenius]

Mel, I make some great smoked canned salmon. My process is similar to Skein's. Salt the tops of the filets until almost all white, lay on about 1/8" of brown sugar, let sit overnight, makes it's own brine. Rinse sprinkle with dill and coarse black pepper and smoke using 1 pan of chips max. Try mixing it with a little mayo and diced onion for an awesome sandwich.

[tramp]

springers,
smoked for 1 hour, no brine,
canned without salt.

falls,
smoked for 1 hour, brine
canned with salt and garlic.

[Keta]

MEL!!!!
Cut fish into jar size chunks
Smoke at 85-95 degrees for 1 hr
Put into jars
1/2 teaspoon salt per pint.
Put lids on and can.

[Miss B Haven]

Lee- that's what I was looking for, quick and easy. I though we talked about this but couldn't remember. graemlins/stupid.gif

Any dead deer down there in K-falls? :shrug:

[Keta]

Mel,

I killed a forkhorn that someone else shot through the left back leg. The deer was running down the hill and almost on top of me. My shot did a reverse :depressed: "Texas Heart Shot" :depressed: and went from the nose to just about the bladder. I hate it when I mis :mad:

[Keta]

Mel,
I was using a 338-06 and not one of my 416's or 375's, just mess and no pre gutting.

[ 10-09-2003, 01:28 PM: Message edited by: Keta ]

[id. painter]

Keta makes a killer smoked ,canned, Sockeye, Coho and tuna ,,,he knows his fish. Great stuff. Thanks Keta id. painter

[Keta]

It all starts from the minute the hook is set :smile:
Treat it like you plan on eating it and don't add anything to distract from the flavor of the fish :smile:

Fish should never taste "Fishy"

[Miss B Haven]

Originally posted by Keta:
[QBFish should never taste "Fishy" [/QB]<font size="2" face="verdana,arial,helv">My wife puts it a little differently:

"I'll eat salmon as long as it doesn't taste like salmon"
:grin:

[Miss B Haven]

Hmmm.... the one step gut plan huh? I'm gettin' green just thinking about it! :sick: graemlins/1zhelp.gif