recipes smoke salmon

[uboatcdr]

Anyone have a good recipe on smoking salmon for canning. Caught a little one Tue's on the Nestucka :dance: (pics to come) and will have some extra to can.
Thanks
Pete

[Old MAn River]

Are you sure you want to can? I gave up and just
vacuum seal it! To hassle with the canner and
stinking up the house graemlins/berry.gif . Also guessing how
long to smoke and not come out to dry after 80 minutes in the canner! Just not cost or time
effective. Go get a vacuum sealer and pack the
fish right out of the smoker.Do you need a brine?
I have one that I could post. :shrug: :dance:

[The Bad Fish]

i could use a recipie for smoking salmon.. i will be buying a bradley smoker soon.

[Keta]

KETA’S AWARD WINNING SMOKED SALMON

Cut ribs and rib meat off of the backs and then cut the backs into jar or can size pieces, leave skin on (brine and smoke the rib and belly meat and eat fresh out of the smoker). Put fish in smoker without brining it and smoke at below 90 degrees for 1 to 1-1/2 hrs (two or three pans for a Little Chief) too much smoke and your fish tastes like tar. Put fish into jars or cans and put in 1/2 teaspoon of non iodized salt per pint of fish, I prefer pickling or course kosher salt. If you want add ½-1 tsp. water at this time. Put on lids and rings and cook in a pressure cooker for 110 minutes at 10 psi or higher, 12-15 psi is what I try for. If the pressure cooker goes below 10psi start your timer over from the beginning (110 min).

The fish is not cooked during smoking and comes out of the jar moist and tasty.


An older Alaskan native woman taught me how to smoke and can salmon and I have taken “Best of Show at county fairs with my smoked canned salmon. ALL that have tried my canned smoked salmon like it and most have lived to tell about it :shocked:

I only got first place with smoked albacore at the fair this year (first time I tried it) but I will be getting better as I go.

[ 11-15-2003, 09:15 AM: Message edited by: Keta ]

[Old MAn River]

1/4 cup non-iodized salt
2 cups brown sugar (light or dark)
2 cups Pineapple juice
2 cups Yoshida's Orginal Marinade
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
1 1/2 T Ginger
1 tsp Chayene or red pepper

I usually double this brine, depending on the amount of fish. I also remove the skin before
cutting into pieces. brine overnight (10-12 hours)
do not rinse, spray racks with Pam or whatever
non-stick, after placing it on the racks,lightly
sprinkle seasoned pepper to both sides of fish.
As far as chips go, alder and hickory are my
first choices.the fish comes out great :laugh: :laugh: :dance: :dance:

[Old MAn River]

There is an old classic dry brine!

1/4 cup non-iodized salt
2 cups brown sugar

Mix thoroughly and roll pieces of fish in
mixture. Then place in large plastic container
and let brine overnight.Don't be surprised,
to find it full of liquid in the morning.
I forgot in my earlier post, to never use any
metal containers fot the brine,always use plastic.
:cheers: :dance:

[jokester]

Batten down the hatches...the secret brine is out!!! :laugh:

No kidding folks...this brine is AWESOME!!! If you like your smoked salmon to come out a tad bit on the sweet side, give this a try. It's like bear bait to "Live to fish" All I have to do is waive it around at work and once he catches a whiff...LOOK OUT :shocked: :laugh:

-jokester