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66 Posts
I got into this last year and did some research.

Brine just like normal smoked fish (salt, sugar, water... overnight). Smoke 3 hours with as little heat has possible. Take skin off. Can at 15lbs for 60 minutes with nothing else added.

Everybody loves it.

Cut salmon into chunks a bit shorter than the jar
Put cunks in the smoker for 1 hr @ 80-90 degrees without brining or salting them
Put fish into clean jars and put 3/4-1 tsp salt into jar (this is for pints)
Put lids on and then cook in pressure cooker for 100 min @ 10psi or higher.
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