Wanted:Canned Smoked Sturgeon Recipes

[joemomma]

Ok, I got the canning times down, should be the same as salmon. I will be smoking on a traeger, in the past I would only smoke for 45min to an hour, (canning intensifies the smoke) with a little chief. I'm guessing it would be the same? Ok, the big question is? I will be using 1/2 pint jars, how much water do I add to the jars, and any salt, iodized or non? And did I miss anything?

Thanks, Momma

[Boatdog]

I only run one panful of smoke over my fish also, before pressure canning. Not sure what that equates to in a Traeger.

If you use salt, use NON-iodized. Canning or pickling salt is good. (1/4 tsp). Two tablespoons of water or olive oil for extra moisture, if desired.

And you can always add some extra flavor enhancements, such as garlic cloves, hot peppers, etc.

[joemomma]

Originally Posted by Boatdog

I only run one panful of smoke over my fish also, before pressure canning. Not sure what that equates to in a Traeger.

If you use salt, use NON-iodized. Canning or pickling salt is good. (1/4 tsp). Two tablespoons of water or olive oil for extra moisture, if desired.

And you can always add some extra flavor enhancements, such as garlic cloves, hot peppers, etc.

Do you brine for the normal time, as if you were just smoking? Or do you cut that way down?

Thanks for the info!