Methods of Canning Salmon

Killertraylor · 08-07-2001, 12:17 PM

I use a dry brine of one part rock salt and two parts brown sugar - just layer it in a big bowl and sprinkle on top of each layer. Let it sit in the fridge overnight. When you pull it out the next day it will be covered in liquid. Rinse the pieces and put the fish on the smoker racks for 1-2 hours max - just enough to get a little smoke on it - you don't want it to cook or it will get dried out. Then peel the skin off the fish and can it for 1 hour at 11 lbs. of pressure. I do all of my sturgeon and salmon like this. I add a clove of fresh garlic to the sturgeon before canning. It makes it's own juice in the jar - no need to add water.

BUGLEMAN · 08-07-2001, 12:24 PM

That is the last straw. I need a canner. Look out garage sales. Here I come......

08-07-2001, 12:47 PM

Get "Son of an Okie's" attention on this question. He is the master at this. [img]images/icons/wink.gif[/img]

wobble-wacker · 08-07-2001, 11:23 PM

Does anyone have recipes or added ingredients for canning Silvers?
I've had good tasty results with chinook by placing a piece of backbone in each jar with a water and a pinch of salt.

Thanks
Dick

hoochie · 08-07-2001, 11:28 PM

We add a clove(or more) of garlic and maybe a slice of onion to each jar of Coho and Albacore we can. YUM!

Also try a pinch of Kosher salt.

[ 08-07-2001: Message edited by: hoochie ]

FISHRUS · 08-10-2001, 06:43 PM

add a sliver of jalapeno pepper in the jar before canning yummmmmmmmmmmmmmmmmy [img]images/icons/tongue.gif[/img]

DF · 08-10-2001, 10:41 PM

[img]images/icons/shocked.gif[/img] drooling [img]images/icons/shocked.gif[/img]
yuuuummmm yum yum yum

Deepslayer · 08-10-2001, 10:41 PM

Wow! I can just imagine sitting in the back of a boat eating Killer's smoked/canned fish while I am fishing for their brothers. Must be what heaven is like. Gotta go get something to eat before I drown in my own saliva. [img]images/icons/grin.gif[/img]